{"id":6935,"date":"2018-10-14T13:33:30","date_gmt":"2018-10-14T20:33:30","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=6935"},"modified":"2018-10-14T17:36:40","modified_gmt":"2018-10-15T00:36:40","slug":"maple-raisin-english-muffins","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=6935","title":{"rendered":"Maple Raisin English Muffins"},"content":{"rendered":"

Nothing beats an English muffin broiled to a crispy, golden brown and slathered with butter. Well, except for a maple-flavored<\/em> English muffin! Raisins add a pop of flavor, and the fragrance of maple and cinnamon will make your mouth water long before the muffin hits your plate.<\/p>\n

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It took me a few tries before I got this right, but it was worth the effort. And now I have a huge bag of perfectly acceptable test muffins in the freezer, which will come in handy this winter.<\/p>\n

I tried different types of flour (which made very little difference), muffin rings (meh – not necessary), and different rise times (this really mattered). I also tried many methods of shaping and cooking these babies, and here’s what I learned:<\/p>\n

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  1. You know those lovely little holes inside where the butter pools up? You get those by using a very soft dough and a long rise. It’s probably the only time you’ll ever hear me tell you to let the dough rise until it blows up and caves in. If you don’t want to let the dough rise overnight, at least give it 4 hours. This will add flavor, too.<\/li>\n
  2. All maple flavoring is not the same. And in my opinion, none that I have tried is potent enough. I used a tablespoon of Mapleine in this recipe and it still<\/em> was just barely maple flavored. (That’s why I added flavor to the cornmeal\/farina too.) I’ve just ordered a couple of interesting brands of maple flavor that are supposed to be really strong. I’ll do a taste test and let you know. Until then, be generous!<\/li>\n
  3. If you want to skip the rolling\/patting\/cutting step, you can use an ice cream scoop and drop the dough right on the cooking surface and pat it into shape. BUT there is a general lack of uniformity. If you can live with that, go the easy route! I just can’t. I like it when everything is the same size and shape. OCD much?<\/li>\n
  4. These need to be cooked low and slow. Otherwise, the outside of the muffin will be dark before the inside is cooked, and no one likes a gooey center. I used an electric skillet set between 250 and 275 F. Since the muffins wouldn’t all fit on my skillet, I also used a cast iron skillet at medium-low heat. Both worked very well. You will have to adjust the temperature as you go because electric skillets aren’t very accurate. Shoot for 7 minutes on each side to get the color you want, and then turn the heat down and let them go another 3 minutes or so on each side. It’s not that hard – but it may take a little practice. Then you, too, will have a stash of muffins in your freezer.<\/li>\n
  5. If it looks like the outside is done but the sides still feel squishy, you can cover the muffins with foil or a lid and cook a little longer at low heat; this will act like an oven. And, if all else fails, pop them in the oven at 350 F for a few minutes. I haven’t had to do this, but it’s perfectly acceptable. The Traditional\u00a0English Muffin Police will not be visiting to chastise you. Honest.<\/li>\n
  6. As hard as it may be, wait for the muffins to cool completely before separating them. And don’t use a knife. This thingamajig\u00a0that I bought to help me slice onions without cutting off my fingertips? It works really well.<\/li>\n<\/ol>\n
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    This works really well, but then – so does a fork. (Put that knife DOWN!)<\/p><\/div>\n

    So does a fork. Or you can just tear the muffin open with your fingers and go with the rustic look.<\/p>\n

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    Maple Raisin English Muffins<\/div>\n
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    Author: The Rowdy Baker<\/span><\/div>\n
    Makes twelve 3 1\/2-inch muffins For best results, make the dough at night and let it rise on the counter. Shape and bake in the morning!<\/div>\n
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    Ingredients<\/div>\n