Idaho Foodies» englishmuffins http://www.idahofoodies.com Food in Idaho Mon, 09 Mar 2015 01:09:06 +0000 en-US hourly 1 https://wordpress.org/?v=3.8.41 Do you know the Muffin Man? http://www.idahofoodies.com/2011/04/do-you-know-the-muffin-man/ http://www.idahofoodies.com/2011/04/do-you-know-the-muffin-man/#respond Mon, 18 Apr 2011 01:55:00 +0000 http://idahofoodies.com/do-you-know-the-muffin-man Not to be outdone by my love of cured meats (bacon, namely) and my love of cheese (any kind) is my love of carbs. Makes for a healthy diet.

Typically the carbs come courtesy my Italian heritage and in the pasta variety. So while I enjoy baked goods, I don’t often bake.
But holy crap - Alton Brown’s delicious homemade English Muffins may make me into a weekend brunch baker.
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Using our circa 1970-something hand mixer on the dough which set over night….
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…made for an interesting mixing experience. It’s more like a batter than a dough – so don’t be surprised when making it if it sticks to everything. Literally.
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We wanted to McGyver the kitchen gadgets this time around, but our tuna cans didn’t cooperate when trying to make them into pastry molds. So I hit up my favorite kitchen gadget haunt – the Standard Restaurant Supply - to find these pastry rings to give our muffins the right walls. And instead of griddle frying we baked.
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Check ‘em out! Now Alton had mentioned sprinkling the bottom and tops of the dough with rolled oats. We went with the traditional corn meal. Made for a lovely crunchy texture. The whole ‘fork-splitting’ is key to getting the right texture.
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And… voila! Nooks & crannies galore! (Credit Thomas English Muffins with coining that phrase)

Next up – trying to whip up some crumpets for the Royal Wedding :-)
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