"Werner Gansz" <wwgansz@madriver.com> wrote:
>For most folks who grew up in the US, the gold standard for english
>muffins are the Thomas(r) brand, famous for their "nooks and
>crannies" that hold the melted butter when fork-split and
>toasted. I have no idea if they are similar to English english muffins
We call them 'pikelets' in Yorkshire, I've never heard anyone call
them muffins. Crumpets, occasionally, in shops - but not by us old Tykes. :-)
>I have been trying to achieve a good home-baked version for many
>years without success.
Same here.
>Most often the interior is too cake-like, or even bread-like, and
>often has an undercooked interior. Most recipes call for a
>moderately wet dough, dry fried on a skillet or griddle. The recipe
>and procedure below finally achieved both the "nooks and crannies"
>and a fully baked interior. Fork-split, toasted, and buttered they
>are delicious.
OH! Thanks, I'll give it a go.
Mary