Comments on: just-like-thomas english muffins

By: shirley b

shirley b — Wed, 14 Oct 2015 17:26:18 +0000

BTW, if you love English Muffins (and I do!) you should try English Muffin bread. Tastes just like English Muffins, with all the nooks and crannies, and you get two loaves worth with very little work.

By: Suzanne

Suzanne — Sun, 04 Jan 2015 16:06:23 +0000

I just finished making these. I found your recipe on Pinterest and I am glad they are not baked but actually made on the stove top. I used a non-stick frying pan and it worked great with little to no oil. They brown better with less oil, I found. A few tips for those thinking of making these (that I found helpful) The batter starts very thin (like pancake batter) but after you make the first batch or so, it does slightly thicken over time. Don’t worry, they’ll still taste great. Don’t be afraid to fill up those rings, mine first batch all came out tiny and a little bigger seems more English Muffin Like. A also did a test muffin to start (great tip, Paula!) and used an ice-cream scoop. These are SUPER EASY. I found leaving them on a little longer was better, the first few had yellow/orange bottoms and the last few had that orang/brown bottom that is characteristic to the English Muffins I buy. These are a hit! Thank you!

By: mitchell buckley

mitchell buckley — Mon, 11 Aug 2014 20:45:46 +0000

Hi: Very good, but the batter was gooey, and hard to put in mason ring, but turned out beautiful, and very tasting, but should this be more of a pancake mix, where it is pourable ? thanks

By: Mary

Mary — Sat, 10 May 2014 01:15:25 +0000

Hi. The Alton Brown recipe I found is slightly different than this recipe in that he adds a little more salt and lets the dough rest a shorter period of time. Now I’m wondering which recipe I should use for Mother’s Day Brunch. One teaspoon of salt or 3/4 teaspoon? http://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe.html

By: Eyv

Eyv — Sun, 27 Apr 2014 18:35:52 +0000

Oh… I just thought of this: I make all our breads, and have found that most artisan bakers use instant yeast which eliminates the “sprinkle on warm water and wait until dissolved” step because instant yeast is added dry to the flour mixture and is uber convenient.

By: Eyv

Eyv — Sun, 27 Apr 2014 18:25:01 +0000

I noticed that you use Crisco, which consists of hydrogenated fat. New studies show that non-hydrogenated fats can actually be good for you in the same manner that Omega-3′s in avocados, olives and coconuts are, provided that as always we don’t pig out (pun intended) on it. I doubt anyone would pig out on lard anyway. 1 tblsp isn’t a whole lot, but I have switched to non-hydrogenated fats for when I have to use lard (or shortening). You can get it at your neighborhood healthfood store. Thank you, and Alton Brown, for this recipe!

By: Brianna

Brianna — Tue, 18 Feb 2014 21:27:35 +0000

Salt inhibits yeast activity, so I’m assuming holding some back is to allow the yeast to make maximum gas bubbles in the short time frame, then adding the salt last to make sure there is enough for flavor. Stirring when you add the salt must distribute small bubbles evenly instead of having fewer bigger ones. Best guess, anyway. Going to try this as soon as I can find something to use as rings… Love Alton Brown, I know I can rely on his recipes.

By: Debra

Debra — Wed, 01 Jan 2014 04:01:59 +0000

These are fantastic! Your comment about the griddle heat and doing a test muffin is important for good success. An ice cream scoop is handy.

By: Paula

Paula — Thu, 17 Oct 2013 04:31:26 +0000

RE: salt, no idea. And the batter was indeed a bit more scoop-able, now that you mention it.

By: Kate

Kate — Wed, 16 Oct 2013 21:08:13 +0000

I tried these today with a couple of changes I noted in the comments, like whole wheat flour and honey instead of sugar. I haven’t tasted them yet but they look great! I agree with Valerie though, my batter was definitely not pourable. It was just like her description. Also, just curious, why do you save that last bit of salt to the end, after the rising, to mix in?