Homemade muffins and crumpets
So, I really really want to make some homemade 'muffins'* and crumpets. I have the recipes, I have the plan, but I'm stuck on the fact that all the recipes I have read ask for the use of 'crumpet rings' to keep the shape of your lovely bread goods. I don't have, and would rather not have to buy, crumpet rings.
http://2.bp.blogspot.com/_PDI8oNcmvWE/SX3Or_jbH-I/AAAAAAAABlg/Y6qyeUYAoIQ/s320/deer+12103.jpg
What I do have, is mini springform cake tins. Like this:
http://ai.pricegrabber.com/pi/7/67/96/76796268_160.jpg
Anyone have any ideas whether I'll just ruin the cake tins if I stick them on a hot pan and cook muffins/crumpets in them?
Or do you think it will work? They're not *quite* the right size, but for the price of free, I'm willing to give it a go... I think.
* When looking to see if there was an existing thread discussing crumpet cooking, I saw that there had been considerable confusion in the past as to what a 'muffin' was. To avoid recreating said confusion, what I mean is these:
The only problem I could see is if the pans are coated with a non stick coating it might come off over time, but they are designed to go in the oven so should be able to withstand some heat on the stove top.
What I use is an empty can (like one that had water chestnuts or bamboo shoots in) with both the top and bottom cut off. I spray them with oil or cooking spray first to prevent sticking. Also free, and you can come up with three or four pretty easy if you rumage thru your pantry, or buy some stuff to make a stir fry and save the cans, they work great, I also use them when I bake GF buns, just the right size.
i actually don't think you even need those. what you are trying to make is like what we call english muffins in the US, right? there is a recipe for them in the vegan brunch book and they didn't use anything fancy like that.
The only problem I could see is if the pans are coated with a non stick coating it might come off over time, but they are designed to go in the oven so should be able to withstand some heat on the stove top.
thanks! that's what I thought re: heat resistance, I was just scared there might be some other problem I wasn't seeing..
What I use is an empty can (like one that had water chestnuts or bamboo shoots in) with both the top and bottom cut off. I spray them with oil or cooking spray first to prevent sticking. Also free, and you can come up with three or four pretty easy if you rumage thru your pantry, or buy some stuff to make a stir fry and save the cans, they work great, I also use them when I bake GF buns, just the right size.
and thanks again - that actually sounds like a great DIY solution - and no risk of breaking the cute cake tins : )
i actually don't think you even need those. what you are trying to make is like what we call english muffins in the US, right? there is a recipe for them in the vegan brunch book and they didn't use anything fancy like that.
yeah, 'english muffins' - that's what we call them too, but I just assumed they recommended you use a ring because otherwise they would spread out and become english pancakes... but if not, then that's even better!
yes they are muffins in the picture.
However, we also call some types of cake muffins. Not just any type of cupcake is a muffin though, whereas I've seen people here calling what I would call a cupcake, a muffin.
The cake-y muffins are usually labelled as american style muffins in the supermarkets, I think.
So no help whatsoever on your question oww, as I have never made muffins. I just wanted to add my veiws as the word english was in there and I'm english (obviously ::))
eta: the bottom picture is muffins, the first picture you posted were crumpets - not the same thing at all.
yes they are muffins in the picture.
However, we also call some types of cake muffins. Not just any type of cupcake is a muffin though, whereas I've seen people here calling what I would call a cupcake, a muffin.
The cake-y muffins are usually labelled as american style muffins in the supermarkets, I think.
Yeah, we also call these:
http://1.bp.blogspot.com/_Jo8tjfitDUI/RakK_Xk0CDI/AAAAAAAAAFo/06OVQ6n58Ts/s400/muffin.JPG
muffins.
To me, there is something fundamentally different between a muffin and a cupcake. A cupcake is a mini cake, a muffin is.... yeah, it's different, but I can't tell you why!
eta: the bottom picture is muffins, the first picture you posted were crumpets - not the same thing at all.
haha. yeah, I know. I want to make muffins and crumpets.
I think it's that muffins are more moist than cupcakes? Cupcakes = more cakey? I dunno, but yeah they are different.
I think it's that muffins are more moist than cupcakes? Cupcakes = more cakey? I dunno, but yeah they are different.
yeah, I'll go with that.
I don't think I've ever really made cupcakes as such, always muffins.
Except for our wedding cupcakes!
http://i596.photobucket.com/albums/tt44/oncewerewesties/cupcake.jpg
But, back to the point, I'm gonna try make english/split muffins and/or crumpets this weekend - woooooo.
my mom always made english muffins/crumpets from scratch and didn't bother with tins. I asked for you, oww. so delicious. i'm thinking of being adventurous and trying to do it myself. keep me updated on yours so I can learn from you!
i always think of muffins as more substantial and dense than cupcakes, right?
anyway, i love your wedding cupcakes, oww. that display is beautiful and I love the idea. Is it chocolate cake? And what are those pretty sparkles on top? I've always loved me some cupcakes more than cake.
Here's my 2 cents on the cake/muffin/English muffin issue:
English muffin: round, flat, sourdough-type bread thingy where you pull apart the 2 halves and toast them and spread with jam (or whatever)
Cupcake: cake baked in muffin cups. Usually frosted and/or decorated in some way.
Muffin: generally more dense than cupcakes, and with less oil and sugar. Often they have fruit or bran or something else to make them a little bit healthy. No frosting.
I think the difference between muffins and cupcakes is like the difference between coffee cake/tea breads (like banana bread or zucchini bread) and birthday cake. One is a breakfast food (not the healthiest option, but no worse than some of the sugary cereals out there) and the other is a definitely-not-healthy (but pretty) dessert full of sugar and fat.
I don't know if that cleared anything up. I tried. :)
mm: thanks! I am definitely going to be brave enough to try without a mould/ring now, I just assumed they would spread and fail, but if others have had success without, then I'll give it a go. Hopefully get it done on Sunday and will try and remember to take a photo... I'm not very good at that though!
The cakes were a mixture of chocolate, carrot, and gluten free orange cakes. Seemed a hell of a lot easier to me than trying to cut up cake! And I made sure there were mini-mini ones and regular-mini ones in case people wanted to try different flavours, or only wanted a small piece. Pretty sparkles are just little sugar ball things, they probably have a fancy name, but I don't know it.
pg: haha, good descriptions. I'm not actually confused as to the difference between a muffin and a cupcake, I just don't think I can explain it. But that sounds good to me! : )
Alton Brown made english muffins on an episode of Good Eats and used tin cans with both ends removed as the rings. He doesn't like people to have to buy special single-use gadgets, so if you happen to have some empty cans around you could use those. But if people say it works to make them freeform then by all means go for it :)
http://i596.photobucket.com/albums/tt44/oncewerewesties/cupcake.jpg
I love that you captured the height difference on your cake topper.
What I use is an empty can (like one that had water chestnuts or bamboo shoots in) with both the top and bottom cut off. I spray them with oil or cooking spray first to prevent sticking. Also free, and you can come up with three or four pretty easy if you rumage thru your pantry, or buy some stuff to make a stir fry and save the cans, they work great, I also use them when I bake GF buns, just the right size.
Umm, I don't know about anywhere else, but almost all canned items in the United States are coated in plastic on the inside. I wouldn't use them if I were you, unless you don't mind melted plastic in your muffins and in your body.
oooh I totally forgot about this thread, but I have made crumpets twice now, and they are awesomeness on a plate. As I utilised the 'just wing it' method, they were more... Australia shaped... than round, but went down just as well : )
I did actually remember to take a photo, will have to remember to upload it so I can share my ugly crumpets with y'all.
Ooh what recipe did you use for crumpets?
I used vegan dad's recipe and it worked really well.
I halved the mix, because it makes a ton. You need to add probably an extra 1/4 - 1/2 cup of water to get the right consistency.
The first time I made them his way , but then they get all flat on the top. They've still got crumpet texture in the inside, but they don't absorb whatever you spread on them like 'real' ones do.
So last time I turned the heat down a little more, and cooked them for longer on the first side, till they have cooked all the way through, but you still have the bubbles! And then you toast them like you would with ones from the shop.
Probably more than you wanted to know, but meh. : )