I agree with others that the "burned"-looking photo is by far the most appetizing of them all. When I don't achieve that level of browning when toasting store-bought muffins, they don't seem hot enough in the middle or crispy on the edges, and often have a raw flour aftertaste, too (I'm guessing from the bench flour?) Not saying I want charcoal edges :) but I think you captured the desired effect perfectly. Yum! I am one of those who lacks muffin rings. Would it serve any purpose to let them rise in a plastic ring molds cut from a bottle (or some such) and then remove before baking? Megan, I wouldn't bother containing them within a ring prior to rising; it's really during that strong oven spring that they benefit by being within the confines of a ring. BUT - you can totally make these without rings, really; they'll just be a tad flatter. Go for it! :) PJH

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