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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