England and United States

English muffins

Griddle cooked, cornmeal dusted rounds with nooks and crannies made for butter.

150 minTime

7 gProtein each

mildSpice

Make it your way

Grandma's wayGriddle cooked yeast muffins dusted with semolina.

The original

244kcalsame

7 gproteinsame

2 gfibresame

150minutessame

English muffins.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)3¼ cups

Instant dry yeast2 tsp

Sugar2 tsp

Salt1 tsp

Milk1 cup, warm

Butter2 tbsp, soft

Rava (semolina)3 tbsp semolina or cornmeal, for dusting

4 steps

1Mix flour, yeast, sugar, salt, milk and butter and knead 8 minutes into a soft dough. Rise 1 hour.
2Roll to 2 cm thick and cut 8 rounds. Dust both sides with semolina and rest 30 minutes.
3Cook on a low heated tawa, covered, for 7 to 8 minutes per side.
4Cool, then split with a fork rather than a knife and toast.

Serve it like this

Fork split, toast until crisp and spread with butter and jam, or top with eggs for brunch. Serve warm.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.