Edie really likes carbs for breakfast. She’s quite happy with some toast or leftover biscuits or even better, english muffins. I, of course, like them to be somewhat nutritious and have taken to buying her whole wheat cinnamon raisin english muffins at the natural foods store. They are tasty and about the only ones I’ve been able to find on a regular basis without high fructose corn syrup, but they end up costing about a dollar a pop. Not nearly as cheap as my favorite, oatmeal, which also comes without HFCS.
While looking through one of my cookbooks one day, I stumbled upon a recipe for english muffins. Actually, it was a variation listed for yeast bread, so I decided to give it a whirl. It was under a paragraph and since I am game for anything under a paragraph unless it is a chocolate cake that comes with a picture that makes me WANT it, I thought, why not.
Turns out they are actually fairly easy, the hardest thing about them is that they need time. After the first rise, you roll them out, cut them with a biscuit cutter and let them rise on a cookie sheet. Instead of baking them, you cook them on a griddle at a low heat for 10 minutes per side. You really don’t even need to pay that much attention to them, which makes them perfect for me.
The bread recipe I like to use makes 2 loaves. I figured for my trial run, I would make one loaf of bread and use the dough for the other loaf to try these english muffins. I got well over a dozen of them – they were on the small side, but I don’t like her filling up on just carbs, I like to throw in some yogurt too, so they were really just about the right size.
And yes, they were tasty. See those nooks and crannies just like the old Thomas English Muffin ads? They toasted up beautifully too. For a fraction of the cost, I was able to make her breakfast for the next week at least, plus some for us. Definitely worth the time.
Might make me move off oatmeal and onto english muffins. That good.