Recipe: English Muffins

Source: This is based on another recipe – but as with any other recipe on this blog, I edited a bit. The original recipe can be found right here.

I found this one while looking for a simple muffin recipe, and one must admit that this must fulfill that demand – even to an extend that I didn’t expect. But since I don’t like raisins other ways than how they come in the package, that was a no-go, and since I had no lemon, so was that. But although the muffins are great without, a dash of lemon might dress it well.

Another perk is that these muffins freeze well.

Yield: 9 muffins.

150 g butter
150 g sugar
150 g flour
2 eggs
1 teaspoon baking powder

Let the butter soften – this makes it easier to work with.
Preheat the oven to 200º C (390º F).
Mix butter and sugar.
Mix in the eggs.
Mix flour and baking powder – and mix it in with the rest.
Divide between nine muffin tins/moulds.
Bake for 15 minutes or until golden and unwobbly.

Enjoy with your afternoon/evening tea/coffee – eg. a good Earl Grey.


5 Comments (+add yours?)

  1. Trackback: New Teapots – part 1 « Unna's Blog of Total Randomness
  2. Trackback: New Teapots – part 2 « Unna's Blog of Total Randomness
  3. Myrtonos
    Apr 15, 2012 @ 02:46:10

    English muffins were not invented in England. Is there a Danish equivalent?


    • Unna
      Apr 15, 2012 @ 02:51:52

      Not that I know of. The original recipe caled them English Muffins.

      If you think of a linguistic equivalent rather than to the cake itself, we don’t call Danish pastry Danish pastry, but Vianese bread – as far as I recall because it was invented by Vianese bakers.


  4. Myrtonos
    Apr 15, 2012 @ 02:58:04

    No, I was not thinking of a lingusitic equivelent, and “Viensese bread” is clearly English, so what you call it in Danish tranlates as Vienese bread. I just came to think of red porridge.


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