Sun-Dried Tomato English Muffins

Instructions

1. 1

   Combine warm water, yeast, and a pinch of sugar in a large bowl. Let sit for 5 minutes until foamy.

   Tip: This activates the yeast and ensures your muffins will rise properly.

2. 2

   Add flour, salt, olive oil, oregano, basil, garlic powder, and black pepper to the yeast mixture. Stir until a shaggy dough forms.

3. 3

   Knead the dough for 8-10 minutes until smooth and elastic. Fold in the chopped sun-dried tomatoes during the final minute of kneading.

   Tip: The dough should be slightly sticky but hold its shape.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until doubled in size.

5. 5

   Turn dough out onto a lightly floured surface and gently flatten to about 2 cm thickness. Cut out 8 rounds using a 9 cm cookie cutter.

   Tip: Re-roll scraps and cut additional muffins if needed.

6. 6

   Dust both sides of each muffin round generously with cornmeal. Place on a parchment-lined baking tray.

   Tip: The cornmeal prevents sticking and adds a traditional texture.

7. 7

   Cover muffins loosely and let rise for 30-40 minutes until puffy and light.

8. 8

   Heat a large griddle or non-stick frying pan over medium-low heat. Once hot, carefully transfer muffins to the pan in batches.

   Tip: Cook on the griddle rather than in an oven for authentic English muffins.

9. 9

   Cook for 8-10 minutes on the first side until golden brown and set, then flip carefully and cook the other side for another 7-8 minutes until evenly browned.

   Tip: Medium-low heat ensures the inside cooks through without the outside burning.

10. 10

    Transfer cooked muffins to a wire rack to cool slightly. Serve warm with butter, cream cheese, or your favourite toppings.

    Tip: Split muffins with a fork rather than a knife for the characteristic nooks and crannies.