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Post by mzgarden on Apr 9, 2022 18:10:09 GMT
I've tried a number of different recipes - none give me the holes that end up being nooks & crannies once the muffin is split.
What's the secret ingredient or process to get bubbles in the dough?
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Post by Maura on Apr 9, 2022 19:45:39 GMT
Fresh flour, fresh yeast.
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Post by gayle on Apr 10, 2022 1:28:07 GMT
I let them rise after I shape the dough, cook them in a lightly greased skillet (or on a griddle) until browned on both sides, then finish baking them in the oven for about 15 minutes. Let cool before splitting.
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Post by belldandy on Apr 11, 2022 12:34:06 GMT
I've tried a number of different recipes - none give me the holes that end up being nooks & crannies once the muffin is split.
What's the secret ingredient or process to get bubbles in the dough?
I found a recipe that works…let me see if I can locate it. I think you make the batter the night before.
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