CookEat Recipe
English Muffins
Six softly shaped oven-baked milk-and-butter muffins raised with baking powder.
Method
Steps
Step 1
Heat a conventional oven to 160°C and lightly butter a flat tin baking tray with a little separate butter. Put the half pound of sifted flour on a clean work surface and make a well. Pour in the half pint of cold milk, then add the two ounces of softened butter, tablespoon of baking powder and saltspoon of salt.
Step 2
Bring the ingredients together and work the soft mixture for five minutes, using a dough scraper to fold and turn it without adding extra flour or milk. Divide it into six equal portions. With the scraper, shape each into a rounded mound and gently flatten the top to make a small cake.
Step 3
Arrange the six cakes on the lightly buttered tray. Bake for about twenty minutes as a guide, continuing as needed until risen and baked through, with firm centres and no wet flour batter on a skewer. Remove and serve warm.
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