incessant english muffins

December 28, 2010

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One personality trait that I have is how incessant I am. I’m still trying to figure out if this is a gain or a flaw on my part. At times it can be both I suppose.

Take for instance, my mom and me. We get these crazy ideas in our heads sometimes, and no matter what we are doing, we must stop to put the idea to life. I distinctly remember a time where we were cleaning/decorating for Christmas, and we decided that a certain item of decor would look great on the mantle. Instead of finishing up and going shopping for it later, we needed it NOW. We dropped everything, house in disarray, to go and find the decoration. Did we find it? Yes. Could we have waited? Absolutely.

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Which is why when this morning I saw Jess had made homemade English muffins, I had to make some. Not later today, not a week down the road — I needed to make them NOW! I blame this on my mother.

Imagine my frustration when I saw one must use English muffin tin rings to make English muffins. Who on earth has English muffin rings? Not me! Bound and determined, I went to 4 stores in 1 hour trying to find said rings. I came home empty handed.

I was really bummed, but still feeling incessant. I had to figure out a way to substitute for the rings — muffin tin? No.  Small glass Pyrex containers? Ehhh…

What happened next made me upset — really upset. I Googled “English muffin rings” only to find one could use foil in place of the muffin ring.

Seriously? Incessant mixed with a little impatience — nothing like it.

I started by tearing off a foot of foil.

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Cut it in half (hot dog style)…

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Folded it in half (hot dog style)….

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Folded it in half again…

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Then, I formed the foil into little rings, making sure to tuck the ends under each other so they wouldn’t fall apart.

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Incessant English Muffins (adapted from Hey, That Tastes Good!)

  • 1.5 cups gluten free flour mix (Bob’s Red Mill All Purpose)
  • 1/2 tsp. salt
  • 1 tsp. xanthan gum
  • 1 T active yeast
  • 1 T turbinado sugar
  • 1 tsp. olive oil
  • 1 1/4 cups plus 1 T hot water (about 110 degrees Fahrenheit)

Directions: Place all dry ingredients (including yeast) into a large mixing bowl. Mix until all ingredients are friends.

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Add your hot water and olive oil and mix, mix, mix. I used a whisk for this — it’s more of a “batter” than a dough. This is GOOD!

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Grease a baking sheet and line with 6 foil rings. Grease the rings as well with cooking spray.

Pour 1/4 cup batter into each muffin ring, smoothing the top of each one.

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Place your baking sheet in a warm area (I used my UNheated oven) for 30 minutes. The dough should double in size.

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After dough has risen, take the cookie sheet out of the oven and preheat is to 375 degrees Fahrenheit. Bake English muffins for 15 minutes.

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After English muffins have cooled for a few minutes, carefully peel away the foil from each individual muffin. Feel free to lick the pieces of foil for crumbs.

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Fork the English muffin open an “oooh” and “aaah” at the nooks and crannies — or as the Husband likes to call them: the honeycombs.

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Right at this moment, I’m feeling pretty good about being an incessant person.

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Because when I popped one of these in my mouth, I actually had to think to myself: “Holy cow, I actually made these?”

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I must say I patted myself in the back a couple of times today — for both food and photo purposes.

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Incessant, impatient, and egocentric — wow. I’m not making myself look too good here.

If only I could get those characteristics to make the Husband make the bed in the morning…

Question: What is one personality trait you’re proud or not too proud of?

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