Recipe for English Muffins with Carrs Flour

English Christmas


Cook 12 - 15 mins


300g Carr's Strong White Flour

6g Fast Action Dried Yeast

more about yeast

Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.

Fast Action Dried Yeast (Easy Blend Yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.

Dried Yeast (Active Dried Yeast):
Comes as granules that are added to water and sugar to activate.

Fresh Yeast (Cake or Compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.

Sourdough Starter:
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.

6g Salt

15g Butter, cut in cubes

1 medium Free-Range Egg

1 tsp your local Honey

180ml Milk

Vegetable Oil

15g Semolina for dusting

Carr’s Strong White Flour



Put the flour in a large mixing bowl and add the yeast and salt - put the yeast on one side of the bowl and the salt on the other.

Add the butter, egg, honey and milk, then mix everything together, making a soft dough.

Tip the dough mixture onto a lightly floured work surface and knead for 10 or 12 minutes to create a stretchy and smooth dough.

Grease a large mixing bowl with vegetable oil and add the dough. Cover with a damp cloth and prove for about an hour - the dough should double in size.

Lightly dust your work surface with a small amount of flour and semolina then tip out the risen dough on to the surface and roll out to approximately 2.5cm (an old fashioned inch) thick.

Lightly dust a large baking tray with half of the semolina.

Using a 9cm plain round cutter, make eight muffins. Put the muffins on the dusted baking tray with space around each one. Dust the remaining semolina over the top of the muffins.

Put aside in a warm place to prove for a further half an hour.

Heat a flat griddle or heavy frying pan on the hob to a low heat. Toast the muffins gently for about 6 minutes, flip and repeat.

For a real Christmas morning treat, top with scrambled eggs and smoked salmon or poached haddock and cheese sauce or a Greek yoghurt, blueberries and honey or just lashings of best butter.

For baking & cooking advice go to hints & tips or call our helpline 016973 33715

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