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Muffins anglais au saumon et crème aux herbes

Original in French

La · cuisine.journaldesfemmes.fr · 2025 · 5 personnes

Against 76 English muffin recipes

Less liquid than 80% of recipes and more fat than 77%.

How French English muffin recipes differ from English ones →

Get the method at cuisine.journaldesfemmes.fr →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 76 English muffin recipes, per 100 g of flour.

  • Less liquid than 80% of recipes: 65% of the flour weight against the typical recipe's 74%.
  • More fat than 77% of recipes: 8.7% of the flour weight against the typical recipe's 6%.
  • More sugar than 76% of recipes: 6.5% of the flour weight against the typical recipe's 3.9%.
Liquid: 65%, 19th percentileFat: 8.7%, 79th percentileSugar: 6.5%, 77th percentileSalt: 1.6%, 48th percentileYeast: 1.4%, 63rd percentileLiquidFatSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • Pour 10 muffins :n/a
  • 20 cl de « Crème Entière Epaisse en poche 33 cl Elle et Vire≈ 201 g
  • 20 g de « Le Beurre Tendre » Elle & Vire20 g
  • 340 g de farine340 g
  • 1 sachet de levure de boulanger déshydratée6 g
  • 2 cuillères à soupe rase de sucre≈ 25 g
  • 1 cuillère à café de sel fin≈ 6 g
  • 3 cuillères à soupe de semoule de maïs≈ 44 g
  • 1 cuillère à soupe. d'huile≈ 14 g
  • 5 cl d'eau≈ 50 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 poche de « Crème Entière Epaisse en poche 33 cl » Elle et Vire≈ 332 g
  • 5 tranches de saumon fumén/a
  • 2 cuillères à soupe d‘aneth ciselé≈ 30 g
  • 2 cuillères à soupe de ciboulette ciselée≈ 30 g
  • 1/2 cuillère à café de mélange 5 baies moulu≈ 2.5 g
  • 1 pincée de cumin en poudre≈ 0.4 g
  • 1/2 cuillère à café de zeste de citron≈ 1 g
  • Quelques feuilles de saladen/a

flour 384 gbatter 706 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 76 recipes. Shaded: the middle half. Tick: the median.

  • Liquid65% · 19th percentile
  • Fat8.7% · 79th percentile
  • Sugar6.5% · 77th percentile
  • Salt1.6% · 48th percentile
  • Yeast1.4% · 63rd percentile

Keep exploring

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