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Servings: 10 muffins
Calories: 212
Prep Time 25 minutes
Cook Time 25 minutes
Time to raise and prove 2 hours


  • 1/2 oz dried yeast
  • 1/2 teaspoon caster sugar
  • 1/2 pint warm milk
  • 1 egg beaten
  • 1 oz butter melted
  • 1 lb strong plain white flour
  • 1 teaspoon salt


  • Flour two baking trays. Whisk together the yeast, sugar and half the milk in a jug. Leave in a warm place until frothy, about 10 minutes.
  • Mix the egg with the remaining milk and the butter. Sift the flour and salt into a bowl. Add the yeast and egg mixtures and mix to a soft dough. Turn on to a lightly floured surface and knead until smooth and elastic, about 10 minutes.
  • Place in an oiled bowl, cover with cling film and leave to rise in a warm place until doubled in size, about 1 1/2 hours.
  • Turn out the dough on a lightly floured surface and knead for 2 minutes. Roll and stamp out 10 rounds with a 7.5 cm (3 in) plain cutter, re-rolling as necessary. Place on the floured trays, cover with cling film and leave to prove for 30 minutes.
  • Lightly grease a griddle or heavy frying pan. Cook the muffins a few at a time over a moderate heat for 5-8 minutes each side, until well risen. Leave to cool on a wire rack. Serve split and toasted with butter.
Calories: 212 kcal
Carbohydrates: 37 g
Protein: 7 g
Fat: 4g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 25 mg
Sodium: 271 mg
Potassium: 100 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 133 IU
Vitamin C: 1 mg
Calcium: 37 mg
Iron: 2 mg
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