Cinnamon Currant Crumpets (English Muffins)

Cinnamon Currant Crumpets (English Muffins)

Have you ever tried making your own English Muffins?  These cinnamon currant crumpets are delicious and simple, not to mention cost-effective. English muffins cost around $3.00 for 6. You can make 12 or more for less than a $1, and maximize the price crunch if you use your own freshly milled wheat – which is healthier also!

You will need a set of metal crumpet rings in order to make them round and high. The dough is almost stretchy as you scoop into the rings.  It’s not a pourable batter. The metal rings act as an oven, when the crumpet starts to look a little dry, you remove the ring and flip. These are superior to store bought muffins!

Cinnamon Currant Crumpets

Makes 12 Crumpets

1 1/4 cups milk
1 cup water
1/3 cup sugar
1/3 cup dried currants
2 tsp. cinnamon
1 Tbsp. SAF yeast
1 1/2 cups soft white wheat flour
1 1/2 cups natural unbleached white flour
1/2 tsp. baking soda dissolved in 1 Tbsp. warm water

1. Heat together the water, milk and sugar. Do not boil the mixture.

2. Add the 1 1/2 c. wheat flour, and the yeast. Mix for about minute, until smooth, and sponge for at least 20 minutes, up to an hour (let sit and bubble).

3. Add 1/2 tsp. baking soda dissolved in 1 Tbsp. warm water plus the 1 1/2 c. unbleached white flour.

4. Heat a griddle on medium and butter the metal rings.  Place the rings on the griddle for at least 5 minutes to heat up. Scoop your crumpet batter in about 1/3 to 1/2 full.  Cook for until you see the sides slightly pulling away, about 5 minutes.  Gently remove the ring and flip. Cook another 5 minutes until springy. We let ours cool, and then toasted them in the oven. Delicious!

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