I made two batches of Concord Grape Jelly on Saturday from the grapes harvested last week. Then I had the urge to make some homemade English Muffins.
I used Alton Brown's English Muffin recipe from the Food Network website, but needed to modify the process a bit because I don't have rings or an electric skillet. Instead, I used wide mouth canning rings to hold the shape and lined these with strips of aluminum foil to make them taller.
A frying pan on the stove over medium low heat replaced the electric skillet in the recipe. The rings were placed in the pan, sprayed with cooking spray, and sprinkled with cornmeal. 1/2 cup of batter was used per ring. More cornmeal was sprinkled on top of the batter. Then the pan was covered and the timer set for 6 minutes.
Using tongs, I slipped off the aluminum foil, gripped on to the rings, and turned over the English Muffins. The rings also slipped off easily. The pan was covered and the muffins cooked for another 6 minutes. When finished cooking, the muffins were removed from the pan with a spatula and placed on a cooling rack to cool. Fork splitting provides the best nooks and crannies.
I will be purchasing English Muffin rings and trying this recipe again very soon.
Be sure to visit Daphne’s Dandelions to see what others are harvesting this week.