Wholemeal English Muffin Pizzas

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February has been a very busy month! Not only did I release my Ready. Steady. Lunch! Mini Cookbook but the team at The 4 Blades Magazine published The On The Go Issue. The On The Go Issue. A new issue is released tomorrow but it isn’t too late to subscribe now to get The On The Go Issue. Everything from ready to go breakfasts, grand and go snacks, one handed lunches, little lunchboxes to dinners on the go – we have everything covered for a busy lifestyle!

These were one of my favourite recipes I created for the issue. These are always a hit with the kiddies in the lunchbox but also as a quick afternoon tea snack and a quick dinner.  You can top these with whatever you like!

Making your own English muffins is always a winner too! You’ll be surprised how easy they are!

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  • We love helping to get kids in the kitchen and we have some recipes that are easy for them to create, and delicious for them to eat. Do you think they will love Cheese and Bacon Bread Rolls and Wholemeal English Muffin Pizzas? We do!
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Wholemeal English Muffin Pizzas
Serves 8
Print
Ingredients
  1. pizza sauce
  2. toppings of choice
English muffins
  1. 160g milk
  2. 25g water
  3. 2 tsp dried yeast
  4. 1/2 tsp sugar
  5. 360g wholemeal plain flour
  6. 1 egg
  7. 30g butter, melted
  8. a pinch of salt
  9. 4 Tbsp fine semolina
Instructions
  1. Place milk (160g) and water (25g) into bowl. Warm up 3 minutes / 37C / Speed 2.
  2. Add yeast (2 tsp) and sugar (1/2 tsp) to mixture. Mix on Speed 5 / 5 seconds.
  3. Allow to sit and become frothy for 5-10 minutes.
  4. Add flour (360g), egg (1), butter (30g) and salt (a pinch). Set 4 minutes / Closed Lid / Kneading Function.
  5. Place dough into an oiled bowl, cover and allow to rise for an hour and a half.
  6. Roll dough out to 1cm high. Be sure your dough isn't too high otherwise your muffins won't cook through.
  7. Cut circles from the dough with a cookie cutter.
  8. Dip both sides of each circle in fine semolina.
  9. Leave for 30 minutes to rise just slightly.
  10. Place a large nonstick frying pan or oiled griddle pan over medium heat. Be sure not to have your pan too high or your muffins will not cook through and you'll burn your crust.
  11. Place 4 muffins into a pan and cook 6-8 minutes each side or until cooked through. This may require some experimenting as every pan and stove varies.
  12. Repeat for remaining dough circles.
  13. Once cooled, preheat oven to 180C. Line a baking tray with baking paper.
  14. Slice muffins in half and place onto the prepared tray.
  15. Top with pizza sauce and toppings of choice.
  16. Place into the oven to cook for 10-15 minutes or until the cheese starts to bubble.
  17. Allow to cool before storing in a lunchbox or container.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2017-06-12T11:20:26+00:00February 29th, 2016|Categories: Lunch and Dinner, Lunchbox, The 4 Blades Magazine|1 Comment

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

One Comment

  1. Steph March 3, 2016 at 2:08 pm - Reply

    Hi,
    Thanks heaps for an english muffin recipe!! So cool.

    Do you think they would turn out ok if they were baked instead on pan fried?

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