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!

More From the Blog

Mary Ann's Blog

Vote!

Mary Ann's Blog

Holiday Baking Time is Here!

Mary Ann's Blog

Easy Pot Roast