a peek inside the fishbowl

Do you make your own pancakes? Muffins? What about waffles? What about ENGLISH MUFFINS?

I saw this “how to” recipe over at thekitchn.com and thought I’d give it a spin this past weekend, you know, just so we can say we tried making a new breakfast carb.

In the end, the recipe the worked out very well. Having a stand mixer was a huge help. I made the starter the night before and prepped the rest of it the next day. I didn’t let the dough rise in the fridge overnight as per the recommendations but next time I will definitely try it that way.

Nonetheless, the dough was gorgeous.

Did you know that English muffins are made in a frying pan, and not in the oven? It was a little tricky to get the temperature of the pan right (they need about five minutes a side) otherwise it was fine. Scratch that, it was MORE THAN FINE. They tasted great hot off the pan AND even better the next day.

I was so inspired. I TOTALLY ROCKED THE MUFFINS. In fact, maybe I’ll try my hand at crumpets next time. :)