I received some English muffins for Christmas this year - you know, the expensive gift ones. I like them, but I’m not going to pay that kind of money for English muffins for myself, and I’ve always had a sneaking suspicion that I could do better.
I made some English muffins this weekend using a recipe similar to Rose’s, with some success. However, they were just about as thick as regular supermarket English muffins - maybe a little thinner. I made some thicker ones, but had a hard time getting them fully cooked on the griddle. My question is; how do they bake those holiday gift muffins so tall? They must be 3/4” thick. I don’t see how the center could get cooked on the griddle, but they do have a pattern on them that looks like how it was done. Any insight would be appreciated.
