Delicious English Muffins

I decided, on a whim, to try out this F&W recipe for English Muffins, and they were SUPER. Even more amazing to me: I did not get any pictures of the final result! No matter though, they actually turned out just like the photo here from F&W (with the link to the recipe!)

The recipe was from Billy Allin of Cakes and Ale fame (Cakes & Ale, my comp is having trouble with the link and &), a restaurant I never got to try :( in Atlanta, and now sorely regret. It was haled as nothing short of genius and is on my list for when I go back to visit.

As a side note, I made mine with molasses instead of the barley malt syrup because they seemed interchangeable. The barley malt syrup was said to be earthy and sweet, which reminded me of molasses although I can imagine they are probably quite different. While the molasses turned out well, I wouldn't mind trying the barley malt next round.

These are not my muffins, but mine pretty much looked the same and were as yummy as this picture implies! I was too busy chowing down to stop, breathe and take a photo this time!

Below is my handiwork:

The three stages of the muffins before baking them: just cut from the dough, pan fried just until browned, and waiting on the pan to go in the oven.

And again. I was SO tempted to eat them as they were! (But I'm glad I waited!)

And baking. They really puffed up!