Monday, December 13, 2010
Simple English Muffins
Last week, my eye caught this post by Michael Ruhlman about English Muffins.
Over the years, I have tried various recipes, but none have been so sensational or so easy that I would make them again. This recipe, however, appeared to have potential, and it seemed to be as easy as making pancakes, which I do frequently.
The risen yeast dough had the texture of a thick batter. I used my 1/4-cup measure to scoop out the portions and place them on the heated griddle that had been dusted with cornmeal.
Free form, too, for that added bit of interest.
Then, split, using only a fork, of course.
The only mistake I made was halving the recipe.
As a result, they disappeared way too quickly.
Because the muffins are so fresh and tender, they take nearly twice as long to toast. But, oh, they are truly delicious!
This will be my new BFF English muffin recipe. The dough can be prepared the night before, so there will be no excuse not to have fresh muffins for breakfast.
Stop by tomorrow if you're interested in seeing how the English muffins were used for last Saturday night's dinner.
For the recipe, head over to Ruhlman.com.