Home Baked English Muffins

Today was a busy day. The kitchen was hustling. I used the Tassajara Bread Book and made what they claimed to be cream scones. They turned out well, but seemed a lot more like english muffins to me. The recipe uses cream of tartar and has you cook them on the stove in a cast iron. They puff up nicely when they’re over the heat.

Here’s the progression:

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These ‘bake’ in a cast iron on the burner

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They don’t look amazing, I know. They got a bit of a scorch. But they taste great. I have them in the fridge and we toast them just like english muffins.

We wouldn’t have eaten them all, so I froze some to cook later. I lay them out flat on a baking pan and freeze them like that so they don’t stick together. Then when they are frozen I put them in a zip top labeled, dated bag in the freezer.

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There you have it.

Goodnight.

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About Erin O'Neill

Hi, my name is Erin O'Neill. I am a part time urban homesteader and a full time homemaker and new mom. I enjoy canning my own food, crafting, raising chickens and working my bit of land. This blog is for anyone who wants to hear about the day to day struggles and successes of incorporating the old ways of life back into today's busy world.
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