Castleford Heritage Trust

The Recipe Collection

Delia's Muffin Recipe

Delia's Muffin Recipe This recipe was supplied by CHT volunteer Delia Perrett.  They should not be confused with American muffins.

There are many variations on this recipe some of which substitute yeast with self-raising flour.
However the combination of wholewheat flour and proving the dough gives a far superior product.

If you have a favourite recipe made using our flour please send it to us along with a photograph so we can feature it on the website.

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Delia's Muffin Recipe
    Delia's Muffin Recipe
  • 200g Castleford wholewheat flour

  • 200g strong white flour

  • 300-350ml lukewarm milk

  • 1 tbsp olive oil

  • 15g fresh yeast

  • 1½tsp salt

  • ½ tbsp sugar

  • Rice flour, cornmeal or semolina for dusting
Delia's Muffin Recipe
    Delia's Muffin Recipe
  • 8oz Castleford wholewheat flour

  • 8oz strong white flour

  • 11-12floz lukewarm milk

  • 1 tbsp olive oil

  • ½oz fresh yeast

  • 1½tsp salt

  • ½ tbsp sugar

  • Rice flour, cornmeal or semolina for dusting
Delia's Muffin Recipe
    Delia's Muffin Recipe
  1. Place flour in a bowl.

  2. Mix in salt, sugar and yeast with half the milk.

  3. Add to the flour.

  4. Mix well.

  5. Stir in remaining milk.

  6. Beat for 4 to 5 minutes until smooth and elastic.

  7. The dough will be soft but retain its shape.

  8. Leave to rise for 45 - 60 minutes (double in bulk).

  9. Knock back (literally punch the dough to take the air out of it).

  10. Roll out to 1cm thickness and cut into 75mm/3" rounds with a cutter.

  11. Dust with rice flour, cornmeal or semolina.

  12. Leave to rise for 20 - 30 minutes.

  13. Warm a griddle over medium heat.

  14. Cook muffins for 7 minutes each side.

  15. Leave if you can!