I've been experimenting with making english mufifns and I have run into 2 distinct methods and I am wondering if anyone has an opinion or some suggestions (I know people have opinions, but are the willing to share).
It seems that there are 2 different methods of making english muffins. Not so much in cooking them but in their preparations. One seems to make a proper dough that can be shaped and proofed and cooked and the other is more of a thick batter / thin dough that can be scooped into the muffin rings but can't stand up on its own till cooked.
Am I just using some wierd recipes for this or am I seeing soemthing that is just a normal variation in methodoligy? Any thoughts on how to make decent english muffins would be great.