English Muffins

English Muffins


5 cups Flourish Flour

1 3/4 cups milk, lukewarm

3 tablespoons butter, softened

1 1/4 to 1 1/2 teaspoons salt, to taste

2 tablespoons sugar

1 large egg, lightly beaten

2 teaspoons instant yeast


1. Combine all of the ingredients in a mixing bowl, or the bucket of your bread machine.

2. You'll be working with soft dough, so you'll need to treat it a bit differently than most yeast doughs. With a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is smooth; takes 5 minutes at medium-high speed. Dough should be very stretchy. For a bread machine, use bread setting.

3. Form dough into a rough ball, add to a bowl and cover. Leave dough to rise for 1 to 2 hours until it's fluffy.

4. Use a non-stick pan or vegetable oil for frying

5. Separate dough into 16 pieces and flatten

6. Start with a cold griddle and add dough - turn heat on and warm up slowly

7. Cover the muffins and let rest for 15 mins - they will rise a bit

8. Cook muffins on low heat for 7 - 10 mins for desired cripsyness

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.