I don't have a griddle, but I do have two of the professional baking sheets, like the one shown in your pictures. They are heavy aluminum and hold an even heat really well. I absolutely love them for so many things. For this recipe, I preheated one of the baking sheets over two burners on my stove. I put the muffins on the other baking sheet and stacked it on top of the hot one. I used waxed paper and a thinner baking sheet on top of the muffins to keep them from puffing too high. The warm waxed paper came right off. I used a low heat to 'fry' the muffins about 20 minutes on the first side. Then I turned them over, separated the two baking sheets and used the empty sheet as a lid. The second side took 8 minutes to brown. They were baked through but still very moist in the middle, which made them perfect for toasting. These are delicious with butter and orange marmalade or cinnamon honey butter or peanut butter and jelly or open-faced with your favorite cheese melted on top . . . . . . . The possibilities are endless! I'm going to add some sourdough starter in the next batch. Yum!

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