# English Muffins

## Description:
English Muffins are a classic, soft, and slightly sweet breakfast muffin with a crispy exterior. They are often served with butter, jam, or as a base for breakfast sandwiches. These muffins are a beloved traditional English treat, perfect for a cozy morning.

## Instructions:
1. **Preparation:** Preheat your oven to 200°C (400°F). Line a muffin tin with paper liners or lightly grease it. In a large mixing bowl, whisk together 250g (2 cups) of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt.

2. **Dry Ingredients:** In a separate bowl, combine 120ml (1/2 cup) of milk, 1 large egg, 2 tbsp of melted butter, and 1 tsp of vanilla extract. Mix until well combined.

3. **Combining:** Make a well in the center of the dry ingredients and pour in the wet mixture. Gradually mix until a sticky dough forms. You can also use a stand mixer with a dough hook for this step.

4. **Kneading (Optional):** If the dough seems too sticky, sprinkle a little more flour on your work surface and gently knead for a few minutes until it becomes manageable.

5. **Resting:** Cover the dough with a clean kitchen towel and let it rest for 10 minutes. This step helps develop the gluten, ensuring a lighter texture.

6. **Shaping:** Divide the dough into 8 equal pieces and shape them into balls. Flatten each ball into a disc about 5-7 cm (2-3 inches) in diameter. You should end up with 8 thin, round patties.

7. **Cooking:** Place the patties on the prepared muffin tin, and with the palm of your hand, gently press the center of each patty to create a small well. Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.

8. **Cooling:** Remove the muffins from the tin and let them cool on a wire rack for at least 10 minutes before serving.

## Allergens:
- Milk
- Eggs
- Butter

## Cooking Time:
Approximately 30 minutes, including resting and baking time.

## Substitutes:
- **Milk:** If you are lactose intolerant, you can substitute milk with soy, almond, oat, or any other plant-based milk.
- **Eggs:** For a vegan option, use a flax egg (1 tbsp of ground flaxseed mixed with 2.5 tbsp of water per egg) or a commercial egg replacer.
- **Butter:** Substitute with vegetable oil or a vegan butter alternative.
- **Flour:** All-purpose flour is traditional, but you can experiment with whole wheat flour, spelt flour, or a gluten-free blend for a different texture and flavor.