prep 0:20 total 3:00
Mix flours with salt in a large bowl and warm the bowl of flour by putting it in the oven at 250°F for 5-8 minutes, or in the microwave on high for 1/2 to 1-1/2 minutes. This step is to help the yeast start working, and gives the muffins their light texture.
These are NOTHING like the chewy, dry english muffins you get in the store. They're tender and soft, and the aroma when you tear one open is OMG, so heavenly. The "proper" way to eat these is to open them slightly with a fork in the middle, toast them, and tear them open with the fork and put on lots of butter. Store them wrapped at room temp, or they freeze beautifully. And since they freeze so well, you should double this recipe. You'll be so glad you did! BTW, it looks like a lot of work, but the most time consuming part of this recipe is letting the dough rise.
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