ENGLISH MUFFINS - AN EXPERIMENT

If you live in the states, chances are you've never made English muffins. They're so easy to buy, and available in many different varieties. When we were in the states last spring, an English muffin with a smear of peanut butter and a dab of strawberry jam was my standard breakfast. I found high-fiber whole-grain muffins (Thomas) at my local grocery store, and just kept the bag in the frig until it was empty. The bag of six muffins lasted twelve days. For me, a quick, simple and nutritious breakfast is the only way to start the day.

Of course English muffins, like bagels, just don't exist in Italy. Not surprising when you consider that breakfast itself doesn't really exist here in Italy! Because most Italians eat their evening meal much later than we do in the U.S., they don't wake up hungry, and I'm guessing an espresso and a cigaret will hold them over until the 10 o'clock snack time. That's when most Italians will have a small sandwich or maybe a pastry to hold them until lunch at one.

Okay, so back to the English muffins. Honestly, I'd never thought much about how English muffins are made. I'd never needed to! After we returned to Italy at the end of May, I discovered that I really missed my English muffins, and searched the internet for recipes. Not surprisingly I found a ton a recipes and a LOT of variations. I settled on two recipes, one very, very simple, and the other a bit more complicated. My plan was to try the simple recipe first, then if I didn't like those results I'd tackle the more complicate one.

I guess the thing that surprised me most about making English muffins is that they aren't baked, they're cooked on the stovetop in an iron skillet! Somehow, even though I didn't have to turn on the oven, I just never got around to making either recipe during the summer, and all of a sudden it's November! This morning I tackled the 'easy' recipe, which takes minimal time and effort, but only produces six muffins. I can't say that I'm displeased with the results, but I'm not overwhelmed either, so I'll be trying the more complicated recipe soon. The good news about the second recipe is that although it does require a bit of advance planning (you need to make a starter the night before), it yields about three times as many muffins!

Here's the simple recipe, along with a few tips:

English Muffins (simple)

• 1/2 cup non-fat powdered milk
• 1 TBSP sugar
• 1 tsp salt- divided
• 1 TBSP shortening
• 1 cup hot water
• 1 envelope dry yeast
• 1/8 tsp sugar
• 1/3 cup warm water
• 2 cups all-purpose flour, sifted
1 tsp baking soda

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 medium (300ºF if using an electric griddle)

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Add 1 teaspoon of baking soda just before it goes on the griddle. Place metal rings onto the griddle and coat lightly with vegetable spray. Using a scoop, place 2 scoops into each ring and cover with a greased cookie sheet and cook for 5 to 6 minutes.

Remove the cookie sheet 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.

Note: Small tuna cans with tops and bottoms removed work well for metal rings.

From reading through quite a few recipes I learned that the dough needs to be VERY slack, almost like a batter, in order to ensure plenty of nooks and crannies, and hey! isn't that what English muffins are all about? Secondly, do NOT forget to grease the cookie sheet before you place it on top of the muffins - they'll rise during baking and will stick to the cookie sheet if you don't! Lastly, although this recipe doesn't call for it, I'd sprinkle the skillet with some corn meal before added the batter. This step is recommended in the other recipe, and I think it's a good idea. Lastly, my muffins took a little longer than the 5-6 minutes the recipe calls for. Also be careful on two counts: make sure the skillet isn't too hot or the flame too high since the muffins may burn on the outside before the inside is properly cooked, and make sure the batter is 'set' enough before attempting to turn them over (and yes, you really DO need to use tongs!). When I tried to turn over the last muffin in the pan it oozed out as I turned it, and I ended up with half a muffin IN the ring mold and half out of the mold! It was a great way to have something to taste, but not exactly what I had planned.