You might enjoy this link
https://www.thekitchn.com/whats-the-difference-crumpets-113577
I've only made the dough versions of English Muffins .
I didn't get this one but I was answering at random.
Finally something I know!
I did a chocolate cinnamon quick bread in the slow cooker this morning. Came out fine after about 2 1/2 hours.
Missed it.
Chocomouse;
I thought you had 14 English Muffins last time. I am surprise the recipe only uses 4 cups of flour. I use 4 cups of flour in my recipe and it is suppose to make 8 muffins and actually makes 9.
I got this.
I got it!
I got this right. I think all oils should be refrigerated. I often forget to put my most commonly used oil back in the refrigerator, but thats lazyness on my part not conviction.
Chocomouse;
Congratulations! Did you use your recipe? How many English muffins did it make? You really ought to try my recipe as it makes 9 muffins and you won't run out of rings. I like extra English Muffins as hamburger buns.
I've eaten both and I still got this wrong.
I had this one.
I did a second batch of blueberry bread in the slow cooker on Tuesday. I gave part of it away but refrigerated the rest so I could snack on it without having to cook.
Yesterday I did a cheese pizza -- I wish I could have done that in the slow cooker too, it was very hot in the Kitchen.
Got it!
I had wanted to make blueberry scones last weekend but it was too hot. Yesterday I did it anyway but cooked it in a 8inch round pan in my slow cooker. I cooked it about 2 1/2 hours, might have been more, on high. The temperature was 140 degrees, but it wasn't wet or sticky when tested with a probe -- actually the stem of the thermometer. I used my normal whole wheat recipe but added some candied lemon peel which really enhanced the taste. The texture was great and I liked the shape better than when it was cooked in a smaller round pan.
