English muffins from Small Batch Bakes: Baking Cakes, Cookies, Bars and Buns for One to Six People (page 132) by Edd Kimber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SKidd on February 01, 2026

    I used whole wheat for the bread flour (and a little extra water) and they were a little tall. I will press down next time and possibly increase the liquid a bit (I find that wetter doughs help with the craggy holes in English muffins). Fast and tasty though so will make again.

  • anya_sf on December 06, 2025

    Not as craggy as my ideal English muffin, but relatively easy to make in just a few hours (although mine took twice as long to rise in my cold kitchen). A nice size for breakfast sandwiches.

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