Sourdough English muffins from Dungeness Crabs and Blackberry Cobblers: The Northwest Heritage Cookbook (page 85) by Janie Hibler

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on November 10, 2024

    A friend with a mature starter uses a nearly identical recipe to this, but with slightly more sugar and salt. I stuck to this one except my starter wasn't vigorous, so I added 1/4 tsp yeast with the starter. My friend also leaves the muffins in the (greased) rings while they rise and cook so they turn out tall and narrow, a neat look. I did the same, but the muffins that were initially thicker (the stated 3/4") rose too high (rings were 1 3/4" tall) and mushroomed. One muffin fell out of the ring onto the griddle and had a more traditional shape. My muffins took much longer to cook (at 300 F to avoid burning) and I ended up baking them for 5-10 min to ensure they were cooked through. I only got 14 muffins. They were delicious, albeit with a more closed texture than "classic" muffins (both shapes were the same inside). Next time I'll roll the dough 1/2" thick, will probably let the muffins rise in the rings, and may or may not cook them in the rings as both looked nice.

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