At Home > Kitchen > Recipes

[an error occurred while processing this directive]

[an error occurred while processing this directive]

[an error occurred while processing this directive]

This is the ancestor to the English muffin, which is actually an American creation and virtually unknown in England. For this recipe you will need 4 to 6 ring molds about 3 inches (7.5 cm) in diameter. An excellent substitute would be tuna cans that have had both ends removed.
1 package (1 Tbs, 15 ml) active dry yeast
1/2 tsp (2 ml) sugar
2 Tbs (30 ml) lukewarm water
1 cup (250 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/2 cup (125 ml) milk
1 egg
1 Tbs (15 ml) melted butter
Additional butter for frying

Stir together the yeast, sugar, and water in a small bowl and allow to proof for 10 minutes. Sift together the flour and salt in a mixing bowl and stir in the yeast mixture, milk, egg, and 1 tablespoon (15 ml) of melted butter. Beat vigorously until the batter is smooth. Allow to rise until doubled in volume, about 1 hour. Heat a small amount of butter in a large skillet over moderate heat, and butter the insides of the ring molds. Place the ring molds in the skillet and pour about 1 tablespoonful (15 ml) of the batter into each ring. Remove the rings when the crumpets begin to bubble and the bottoms start to brown. Turn the crumpets over and brown the other side. Serve immediately with butter, jams, or marmalade. Makes about 10 crumpets to serve 4 to 6.

Lightkeeper's Note: This recipe is from the fantastic and fabulous "World Wide Recipes Ezine." You can subscribe by sending a blank e-mail to mailto:wwrecipes-subscribe@topica.com or by visiting their website at http://www.worldwiderecipes.com. You won't regret it!

This page brought to you by:

All content is copyright 2003 by Lighthouse Multimedia.  
Use of content without prior permission is prohibited.