English Watercress Muffins
Fat and fluffy, these traditional English muffins contain a surprising savoury twist of iron-rich watercress. Serve them split and toasted with butter or topped with eggs and ham for lunch.
Makes approximately 8 muffins
Preparation 30 minutes (plus proving) | Cooking time about 50 minutes
Ingredients:
325ml milk
7.5g dried yeast
1/2 tsp caster sugar
450g strong white flour (bread flour)
1 tsp salt
200g watercress
1 tbsp butter, melted
Method:
Heat the milk till it’s lukewarm then add the yeast and sugar. Stir together and set aside to froth for 10 minutes. Meanwhile chop the watercress very fine, ideally in a blender.
Put the flour, watercress and salt in a large bowl. Mix the yeasty milk into the flour along with the melted butter and stir for a minute. In the mixer or by hand, knead it for 4 or 5 minutes, or until the dough is smooth and elastic but still soft. Put it in a bowl and place it somewhere warm, covered with a cloth or cling film. Leave to prove for 45-60 minutes or until one and a half times its original size.
Lay baking parchment on a baking sheet. Very lightly grease a frying pan or griddle.
Turn the dough out onto a lightly floured work surface and roll to about 2.5cms thick. Cut this into 8 pieces with a round (or square) 10cm pastry cutter. Dust with more flour and place on the prepared baking sheet and leave for about 30 minutes.
Warm the frying pan or griddle over a medium heat. Once it is hot, put two muffins on the griddle and leave to cook for approximately 7 minutes each side. When you flip them, they should be gently browned on the outside – turn the temperature down if they are browning too quickly. You will know when they are cooked by tapping them – they will sound hollow when done.
Transfer to a cooling rack while you finish cooking the remaining muffins.
Recipe by Lizzie Crow | Photography by Lara Jane Thorpe
