Quote:
Originally Posted by skinnybride2be
Can you please post the recipe you used?
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I just cut and pasted it. Hope this helps.
ENGLISH MUFFINS
Ingredients:
1 IP Crepe Mix
1/2 Tsp Baking powder
1/2 Tbsp Olive Oil
1 dash salt
1 oz skim milk (from morning allowance)
6 TBSP Water (just enough to make it a thick but pour-able batter)
You can add all the ingredients into a magic bullet hopper and
use the flat blade to blend or: if you don't have a magic bullet...
Whisk together dry ingredients.
Add oil and mix in until it starts to form crumbles.
Add milk and mix well (it will become a doughy batter at this point)
add enough water so that it is thick but able to be poured.
Let it sit a few minutes to thicken.
Spray a nonstick pan with Pam and spray inside your English muffin rings also.
Put your pan with the muffin rings on the stove and get it nice and hot then pour your batter into the ring. You really don't have to fill them much more than half way. This will make the bottoms nice and crisp. once it has cooked and gotten a nice crispy bottom ....cooked on medium heat for about 3 mins, then I just slipped my spatula under the entire ring and flipped carefully!! cooked on the other side about 3-4 mins. I let it cool on the rack for a few minutes
I can have a Sandwich!
