Got up early this morning and made a batch of English muffins, and turned one into a "Joe McMuffin."
Those look great, I can never find the right temperature for my griddle when making english muffins.
than when I make pancakes - like 275-F to 300-F. Use an infrared thermometer to check the griddle/skillet heat, dials with painted numbers are inaccurate, I've found. My English muffins cook about 7 minutes per side.
I also use a digital probe thermometer to tell when the centers are done, which is around 190-F to 195-F.
To the original poster: Beautiful English muffins! Now I have to go make some of my own. ;-)
I use our Sunbeam electric frying pan that we got for a wedding gift 42 years ago. Set it for 300F and give 6 minutes each side. My muffins are made with a batter vs a dough like some people do, I think they come out nicer this way, and have lots of "nooks & crannies."
My recipe is a variant of Alton Brown's recipe. I use a bit more liquid so the batter flows evenly so I don't have lopsided muffins. I also use mufffin rings and measure out 1/3C of batter per muffin.
Wow, these look terrific, Joev. How clever to use the electric pan. Setting it to 300 leaves no room for error. It's not easy on a stove cooktop to get an exact temp. Thanks for the recipe, pics and hints.
We too use the electric skillet we got for our wedding and set it to 350 F, use kjknits dough like, SD EM recipe from TFL. They come out like Wolferman's but they don' have anything on yours. Put some jam and a piece of sausage on there and i'm coming over for breakfast:-) Well done and
for breakfast! Beautiful way to greet the day. :)
I make English muffins with my eggs Benedict and smoked salmon. They are so good together.
Those look beautiful Joe! Perfect shape and color. Nice job!
From the Kitchen of: Joe Valencic
Makes 12 Muffins
All Purpose flour
220 Cal. Ea.
* Special equipment: electric griddle, 3-inch metal rings. Cast iron pan is optional, just make sure you have a cover that fits the pan. Be careful as the heat is hard to control with cast iron.
In a bowl, combine the milk, sugar, and salt, and microwave for 1 minute on high power. Let cool to less than 110F. In a ramekin or small bowl, microwave shortening for 15 seconds on high to melt, then quickly whisk it into the warm milk mixture. Add the flour and beat thoroughly with wooden spoon or whisk. Cover the bowl and let it rest in a warm spot for 30 minutes.
Preheat the griddle to 300 degrees F.
Add the 1-1/2 teaspoon of baking powder to mixture and beat thoroughly. Place metal rings onto the griddle and spray with vegetable spray. Dust pan bottom inside the rings with fine cornmeal. Scoop 1/2C of batter (#8 disher) into each ring and cover with a pot lid or cookie sheet and cook for 6 minutes. Remove the lid, remove rings from muffins and flip muffins with spatula. Cover with the lid and cook for another 6 minutes or until golden brown. Place on an open wire rack and cool. Split with fork, toast and serve with your favorite topping.
Once fully cooled, I bag the muffins and freeze them. To thaw, place frozen muffin in microwave for 30 seconds.
For 1/3 fewer calories, use 1/3C of batter for 146 calories for each muffin. They will be thinner, but then, so will you be (If you can eat just one). LOL