English Muffins!
I made English Muffins! And they worked!!!
I’ve tried making English muffins before. The dough was a soft bready/biscuity dough that you rolled and cut circles out of, then let rise, then cooked on a griddle. Which made for flat, non-impressive biscuits.
Well, recently while boongoogling for how to can bananas, I came across a great English Muffin recipe on The Prudent Homemaker‘s blog.
The batter was much more pancakey in nature, with LOTS of bubbles.
Notes: I set the “griddle” (frying pans) to “4” (higher and they burned). No grease, just cornmeal. I didn’t stir down the batter bubbles—I was worried I’d pop the magic that was in my batter bowl 😉 . I think it made 24 muffins (the count became hazy as many ended up in tummies before I was finished cooking). I also think this would lend itself wonderfully to being made with a sour-dough starter!
English muffins in various states of being:
Egg McMuffin?
And my favourite, toasted English muffin with butter and jam:
Sooooo yum!