The November #BakeTogether from Abby Dodge is a simple and straight forward recipe for English muffins.
These are not flat muffins filled with nooks and crannies. They are billowy, tall, chewy, and satisfying.
I have a love/hate relationship with bread. I love it, but I feel like I should be eating more nutrient rich foods in its place. This is the main reason why I like making bread at home. You can customize the recipe and you know exactly what goes in your bread. These muffins have whole wheat flour and I added rolled oats for fiber, and blackstrap molasses which is rich in nutrients. Molasses add quite a robust flavor, so if you don’t like them just use honey as called for in the recipe or use half honey and half molasses.
English muffins are cooked on a griddle or skillet, and I like this recipe because you don’t need to use metal rings to shape the muffins.
These are delicious served toasted with homemade apricot jam and aged white cheddar cheese. They are great for breakfast sandwiches too. Make sure to split them with a fork and toast them before serving.
The full recipe is on Abby Dodge’s website. My changes are simple:
• Add ½ cup of rolled oats in step 1.
• Add 2 extra tablespoons of liquid (1 tb milk and 1 tb water) in step two.
• Substitute the honey with blackstrap molasses.
Tall and gorgeous homemade English muffins: