My idea of a perfect breakfast is a toasted English Muffin. I have bought tons of them over the years. I have eaten dozens of them over the years. I have only made them a couple of times:
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MomoFuko’s
Peter Reinhart’s BBA
And one more – Lemon flavored English Muffins which are NOT good with PB.
which is a real shame because they are SO much better than the ones you buy. And since I have started making them I have been looking for the one I like the best. What will make it the best: flavor, texture, ease of making. All of those elements came together in the third recipe I have tried.
Alton Brown’s English Muffins!!
And as he says – They are Good Eats!!! And probably the easiest Muffins ever to put together.
Perfect with some home made Blackberry Jam
Or just plain slathered in butter. Oh, Yeah!!
What makes these easy is the fact that the dough is scoopable. Using an ice cream scoop you can quickly place a scoopful in to the muffin rings on a preheated griddle. And they don’t need baking afterwards like so many of the recipes call for.
The recipe is on FoodTV but since it is published I will save you the trouble:
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Ingredients
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: electric griddle, 3-inch metal rings, see Cook’s Note*
Directions
In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool.
In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved.
Add this to the dry milk mixture.
Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
Preheat the griddle to 300 degrees F.
Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
*Cook’s Note: Small tuna cans with tops and bottoms removed work well for metal rings.
You can also find the recipe in Good Eats 2: The Middle Years on page 56.
AB says you can get 12 out of the recipe, but I only got eight. They were perfect in size.
Guess I will be eating more English Muffins now, but they won’t be store bought!!
May 27, 2011 at 10:03 PM
Shane eats an English muffin every single day for breakfast and while I’d love to make them for him, I’m just not that motivated 🙂 I haven’t tried AB’s recipe yet but it looks like a winner!
May 29, 2011 at 9:07 PM
Oh, these look delicious! I love English muffins as well, but sometimes the ones from the store are just kind of… not quite right. You know I shy away from breads and baked goods, but I might have to break down and make these 😀
June 2, 2011 at 10:37 PM
I’m not a huge fan of English muffins, but I do love AB, so I think I need to give these a try.
June 4, 2011 at 5:14 PM
English muffins are a favorite here. If you want to try another recipe (for science’s sake), take a look at this one, from Michael Ruhlman. It’s easy and delicious.
http://ruhlman.com/2010/12/english-muffins-recipe/
June 5, 2011 at 9:47 PM
I love PR’s so much that I have never tried another recipe for them…really…I should try these? Are you sure? Okay…I will give it a try…Matt is on an egg-mcmuffin type of breakfast these days…in hand in wax paper as he heads out the door for swim practice. We go through a lot of English Muffins.
April 18, 2012 at 11:30 AM
These look great! I’m going to give AB’s method a try — today.
November 26, 2021 at 9:52 AM
[…] butter. Or PB and J. Covered with a soft boiled egg. I have made English Muffins before. Once with Alton Brown. Made MomoFuko’s once. They were both tasty. And so are Dorie’s. We had two choices […]