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Thursday, March 18, 2010

Misadventures #5 - English Muffin

I decided to make some lemon curd with some extra lemons I had at the house.  What goes well with lemons?  English muffins.  So I decided to try to make some.  I adapted the recipe from one of the many blogs I read but unfortunately, I can't find which one.  Sorry to whoever I got the recipe from. 
English Muffin 
1/3 cup water, warm (110F)
1 tbsp sugar
2 1/2 tsp active dry yeast
1 cup nonfat milk, slightly warm (100-110F)
3/4 tsp salt
2 cups all purpose flour
In a large bowl, whisk together water, sugar and yeast and let mixture stand for 10 minutes, until slightly foamy.
Using a wooden spoon, stir in remaining ingredients and mix until smooth.
Cover with plastic wrap and set aside for 40 minutes.

Heat a griddle/nonstick frying pan over medium/medium-high heat (water dropped on the griddle evaporates very quickly). Lightly grease with cooking spray.
Drop dough by scant 1/4 cupfuls onto greased surface and cook until medium brown on the bottom. The top with look set and the sides will appear somewhat dry. The exact time depends on the temperature of your griddle and the size of your muffins, but expect this to take several minutes. Flip over and cook 2nd side until brown.
Cool on wire rack for at least 15 minutes or until completely cool.
When ready to serve, split muffins with a fork and toast.
Serve with butter, jam, peanut butter, etc.

Makes 10-12 muffins.


Seems easy right?  I was doing well until I opened one and found it being raw.  Yes, I didn't cook long enough.  It was a good dough, I should have yet again, finished reading the directions.
  

1 comment:

  1. I have to tell you I made english muffin bread. It's to die for! It never occurred to me when I was younger that it was cooked on the griddle.

    Stopping by to say thank you for visiting mine the other day!

    ReplyDelete