Tuesday, March 1, 2011

english muffins v 2.0

the mister's missed out on a lot of rad food (pizza, english muffins) being out on tour (although he's had some culinary adventures of his own), so now that he's home, i made some more english muffins.  he requested some non-vegan ones (these are made with buttermilk), and i thought this recipe on tastespotting looked good, so i went with that.

followed the recipe as-is, except i used a cast iron skillet rather than a griddle for 'cooking' the muffins.  i took her advice and weighed the dough with a kitchen scale - it gave me 6 uniformly-sized pieces (i had a problem with that with the vegan muffins...some were too thick, some were too thin. it seems easy enough to eyeball it, but weighing is the way to go if you want conformity). these are VERY easy to make & i highly recommend it, especially if you're looking for an easy yeast-based thing to try.  just make sure to account for all the rise time when you start it (60-90 minutes for dough {mine took more like 90-120 min...house was a little chilly} / another hour before baking them). so it's a good activity if you've played hooky from work.

taste:  vegan vs these:  tie
texture/consistency:  these guys

says the mister: "the best english muffin i've ever had".


The Blonde Mule said...

Oooh, noted!

Carolyn said...

ha, this reminded me of my "Ode to an English Muffin" post a few years ago, you have taken it to a whole new level!


Bona Fide Mama said...