Delicious Non-Vegan African Foods

Whole wheat English muffins with raisins recipe

Pour boiling water over the raisins and let them plump for about 5 minutes, then drain and set aside.

Add yeast to 1/3 cup (80ml) warm water in a small bowl and let dissolve for 5 minutes.

In a medium-sized bowl, combine the flour, baking soda, and salt.

Melt 2 (half) tablespoons of butter in a jug, add yogurt, milk and honey and mix. Heat it slightly in the microwave.

Add the raisin, milk and yeast mixture to the dry ingredients and mix well using a spatula. The batter is rather loose and sticky.

Cover and leave in a warm place for about 1.5 to 2.5 hours to ferment. It should approximately double in size.

Preheat oven to 180C/350F.

Heat a large skillet or electric skillet with a lid over medium heat. Melt 1 tablespoon butter in skillet.

Scoop out the batter and drop the heaped batter into the pan. It is better to scoop a little less than half a glass (about 100 ml). It doesn’t have to be perfectly round. Use a spring ice cream scoop or a half-cup measuring cup.

Cover and cook muffins until golden brown on one side, about 3 minutes.

Repeat with remaining muffins. You should get 6-8 from a batch.

Sprinkle a baking tray with semolina or polenta and place each muffin on top. Bake for about 8-12 minutes (depending on size) until puffed up and completely cooked.

Slice and toast before serving.

English muffins can be pre-sliced ​​and stored in the freezer for later use—just take them out in the toaster and pop.

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