where can i buy good english muffins in jomtien??? i know foodland sells english muffins, but they are very dense, and i would like light ones with large nooks and crannies...

thanks

Have you checked the freezer section of your local TOPS? They sometimes carry "Londoner" muffins.

I think that Loaf on Soi Lengkee used to do fresh muffins. Dont know if they still do. And I think I've seen them fresh in Tops in Central (Tops bakery is very good, if a bit expensive). As mentioned, Tops carry them frozen too.

Londoner English muffins in the freezer section of Friendship. All the way to the back of store and all the way to the left in the upper section of the freezer.

There are also (sometimes) English muffins in the fresh bakery section of Villa on 2nd Road. They're nice toasted, but maybe a bit of a stretch in terms of what you're probably expecting as an English muffin.

Make your own:

English muffins

Ingredients

300g/10½ oz strong white bread flour, plus extra for flouring

6g fast-action yeast

6g salt

15g/½oz caster sugar

15g/½oz softened butter, cut into small pieces

1 medium free-range egg (about 22g/¾oz), lightly beaten

170ml/6fl oz milk (should make a soft dough – you can add up to about

30ml/1floz extra if needed)

oil, for greasing

15g/½oz semolina or polenta, plus extra for dusting

Preparation method

1. Tip the flour into a large mixing bowl. Sprinkle the yeast on one side

of the flour and the salt into the other side of the flour. Add the sugar,

butter, egg and milk, then mix all the ingredients together to form a

soft dough.

2. Turn the mixture out of the bowl onto a lightly floured surface and

knead for 10 minutes, or until soft, smooth and stretchy.

3. Lightly grease a large bowl with oil. Place the dough in the oiled

bowl, cover and leave to prove for about one hour, or until doubled in

size.

4. Dust the work surface with a mixture of the semolina/polenta and

flour. Tip the dough out onto the work surface and roll out to about

2.5cm thick.

5. Lightly dust two baking trays with half of the semolina or polenta.

6. Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place

four muffins, evenly spaced apart on each of the dusted baking trays.

Dust the remaining semolina or polenta over the top of the muffins.

7. Leave to prove for another 30 minutes.

8. Preheat the hot plate or a heavy-based frying pan on the hob to a

very low heat. Griddle the muffins for approximately 5-6 minutes,

then flip over and griddle for another 5-6 minutes on the other side.

'Large Nooks and Crannies', then surely this is a Crumpet and not a Muffin?

Rarely seen English Muffins in the UK, mind you, I've not lived there for 25 years

'Large Nooks and Crannies', then surely this is a Crumpet and not a Muffin?

Not just the large nooks but also the yeast and the griddle. The above is a crumpet recipe (not that there is anything wrong with crumpets, but they aren't muffins).

A muffin recipe involves:

• 2 eggs (medium)
• 200g caster sugar
• 250ml milk (semi-skimmed or whole)
• 125ml vegetable oil
• 400g plain flour
• 3tsp baking powder
• 1 tsp salt
• OR
• 400g self raising flour

and an oven.

http://www.bbcgoodfood.com/recipes/2331641/basic-muffin-recipe