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Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Friday, 6 November 2015

English Muffins

I was asked to try out Clover spread and see how my family liked it. So that we could taste the flavour of the spread I baked some English Muffins using Clover instead of butter, and spread them liberally with Clover, so we could properly taste test the spread. 

Clover spread tasted buttery and full of flavour. It contains buttermilk and no artificial ingredients, with half saturated fat of butter, so is great for those wanting a buttery taste with less saturated fat when making family meals. 

I shall be creating a delicious recipe using Clover over the next couple of weeks, so do pop back and keep a look out. In the meantime, why not bake some English Muffins and enjoy them for breakfast on the weekend.



English Muffins

675g strong white bread flour
7g instant yeast
1 tsp sugar
1 tsp salt
50g Clover
500ml milk
1 free range egg, beaten

To make fruited muffins add:
75g dried fruit, soaked in hot water to plump up, then drained well
2 tsp mixed spice or cinnamon

Combine the flour, yeast, sugar and salt in a large bowl.  Heat the milk in a saucepan over a low heat or in the microwave with the Clover spread.  Once the milk is lukewarm remove from the heat, the Clover should be just melting.  

Make a well in the flour mixture in the bowl, add the egg along with the milk and butter mixture.  Mix until a soft dough forms.  Knead for 5 minutes then put into a lightly greased bowl and cover with cling film.  Leave to prove until doubled in size.  

Preheat your oven to 200C/180C Fan/400F/Gas Mark 6.  Line two large baking trays with non-stick baking paper.

Knock back the dough then roll out on a well floured surface until 1cm/0.5 inch thick  Cut our muffins using a large circular cutter, mine measures 10cm/4 inches in diameter.  Roll out the trimmings and cut out as many muffins as you can, I usually end up with approximately 12 - 15 muffins.  Put the muffins on to lined oven trays and leave to rest for 15 minutes.

Back the muffins for 5 - 7 minutes then remove from the oven, turn them over, and put back in the oven for a further 5 -7 minutes.  They should be slightly golden and cooked through.  



If you bake some of these delicious morsels or any other yeasted bread bake, don't forget to link up with Bready, Steady, Go this month.  The linky is here!



I'm also entering these English Muffins into Credit Crunch Munch, the thrifty food challenge created by Helen and Camilla, hosted this month by Elizabeth's Kitchen Diary.  This recipe makes 14 - 16 English Muffins for far less than the cost of purchasing them from the supermarket.


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2 comments:

  1. Wow, those muffins look amazing and so uniform! I enjoy making bread so I'll certainly be giving these a go
    Angela x

    ReplyDelete
  2. These are absolutely perfect looking English muffins! I bet they taste amazing fresh too! Thank you for sharing with Credit Crunch Munch!

    ReplyDelete