Not Your Supermarket’s English Muffins

March 2, 2012

I recently had breakfast in a diner with a friend. He ordered the usual: ham, eggs, home fries and an English muffin. The muffin looked like an SUV had run over it. It was pale, hardly what I call toasted, and reminded me how wonderful homemade English muffins can be. I have made them in whole wheat, seven grain and plain varieties. I sometimes add raisins, cranberries or blueberries to the dough which is so easy to make. I bake them on a dry cornmeal dusted electric skillet or griddle.

These muffins rise like puffy pillows and have a delicate, subtle sweet taste that goes well with jam or butter.

Click here for my recipe for English Muffins!

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