Bread & Yeast Recipes > English Muffins

How to make English Muffins:
Little is known about the origins of the muffin although it is thought that the name may have come from the old french word "moufflet" which meant soft. Up until the early 20th century muffin men would sell these yeast teacakes in the streets, especially in London. They used to carry them on a tray on their head and ring a hand bell to attract customers. An old nursery rhyme went:

"Have you seen the muffin man, the muffin man?
Have you seen the muffin man who lives in Drury Lane?"


1 teaspoon caster/superfine sugar
1/2 pint warm milk
2 teaspoons dried yeast
4 cups (1lb) strong white flour
1 teaspoon salt
1 teaspoon fine semolina
1 teaspoon plain flour
a little lard for frying
(see measure conversions for more information)


- Add the sugar to the warm milk and sprinkle the yeast onto the surface.
- Set aside in a warm place for 15 minutes until the yeast has frothed up.
- Sift the flour and salt together into a basin and pour the milk and yeast mix into it.
- Mix well until a dough is formed.
- Knead the dough on a floured surface until it becomes smooth and elastic.
- Put the dough in a warm place and leave to double in size.
- Roll the dough out onto a floured surface to about 1/2 inch thickness.
- Cut into rounds with a cutter of about 3 inch diameter.
- Grease and flour a baking sheet and place the muffins on it.
- Dust the tops with the semolina and plain flour mixed together.
- Leave, covered, in a warm place until doubled in size.
- Cook muffins in a little hot lard in a heavy frying pan for about 7 minutes on each side.