English Tea Muffins Food

TRADITIONAL ENGLISH MUFFINS RECIPE BY TASTY

Steps:

• Warm up the milk at 45°C, mix in the yeast, and set aside.
• Combine flour, salt, water, sugar, and butter. Then, add the milk mixture to the flour bowl.
• Knead dough until homogenous.
• Rest for 1.5 hours at room temperature (or let rest overnight in the fridge).
• Roll out dough and with a cookie cutter and cut circles to form English muffins. Let circles rise for 45 minutes.
• Sprinkle with corn meal and cook on low heat, until golden brown on each side.
• Serve warm, accompanied by jam and butter.
• Enjoy!

ENGLISH TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each., Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

GREEN TEA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Whisk the flour, salt, baking powder, matcha, and sugar together in a mixing bowl; set aside. Whisk together the egg, melted butter, and milk in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

EARL GREY TEA MUFFINS

Steps:

• Heat the milk in over medium heat in a small saucepan until small bubbles form around the pan's rim- do not boil.
• Remove from heat, stir in tea leaves or submerge the teabags in the warm milk. Cover and set aside for 45 minutes to steep.
• Preheat oven to 400*F and prepare muffin pans.
• Combine all-purpose flour, oat flour, sugar, baking soda, baking powder, and salt in a medium bowl until well mixed. Set aside.
• In a large bowl, lightly beat the egg with a whisk, then whisk in the melted butter, yogurt, and honey until blended. If using loose tea, strain the milk into the bowl, using a fine-mesh strainer. If using tea bags, discard them, then pour the milk into the egg mixture. Stir well with a wooden spoon until smooth.
• Add the flour mixture and stir until moistened.
• Fill the prepared tins 3/4 full and bake for 25 minutes or until muffins are lightly brown, with rounded, cracked tops.
• Cool the pan on a wire rack for 10 minutes, then remove the muffins and let them cool another 5 minutes.

ENGLISH TEA MUFFINS

Steps:

• Heat oven to 350 degrees F. Grease muffin cups or use paper liners.
• Mix flour, baking powder, salt and cinnamon in a small bowl. Beat butter and sugar in a large bowl with a wooden spoon or electric mixer. Beat in egg. Add flour mixture to egg mixture about one third at a time, alternating with milk and ending with flour. Stir just until blended. Fold in raisins.
• Mix topping ingredients in a small bowl. Scoop batter into muffin cups and sprinkle with topping. Bake about 20 minutes or until springy to the touch in the center.

TRADITIONAL ENGLISH MUFFINS

Steps:

• In a large bowl, dissolve yeast and sugar in 2 cups water. Beat in eggs, honey, salt, 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. On a floured surface, roll to 1/2-in. thickness. Cover and let stand for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets. , Bake at 375° for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned. Cool on wire racks. , To serve, split with a fork and toast.