I chose to make English Muffins for this week’s Tuesdays with Dorie recipe. I tried making English Muffins once before with another much more complicated recipe and ended up with muffins that were flat and rather hard. I’m so glad I tried Dorie’s recipe. This recipe was so much easier and I ended up with light, fluffy muffins with lots of crevices for butter and jam. I was even able to split them with a fork. Who knew that was really possible? My only complication was I set a timer for what I thought was seven minutes before the first flip, but it was actually 7 hours. Luckily I realized they were taking a really long time before they fully burned, but the first batch was still quite dark. It was also lucky that I was cooking them in a small pan and could only cook (ruin) 3 at a time.
This recipe can be found on page 24 in Baking with Dorie, by Dorie Greenspan.
Start with the dry ingredients.
Have the wet ones ready to go and drip in slowly.
Mix until you have a shaggy mass.
Continue to mix (and watch/hold onto) your mixer until you have a beautiful shiny dough.
Let rest.
Oh the joy of watching the dough change forms and grow!
…and grow more, see all the air bubbles and growth.
Form into balls and let rest and grow again.
Before the timing mistake.
…and after
Luckily the timing was perfect on the following batches!
Be sure to split these open and toast before eating. Toasting adds to their flavor and finishes the cooking on the inside. These muffins freeze beautifully. Be sure to split them with a fork before freezing so they are easier to separate when you take them out to toast. No need to defrost, simply pop in a toaster and enjoy!