English Muffins
In my family, we didn’t grow up eating english muffins for breakfast. Perhaps that is because we were immigrants and weren’t aware of all the possible foods available. However, the few times that I had them, I wasn’t very impressed. In fact, I didn’t know why people would spend money on them. Bland, boring and tasteless, the scariest part is how long they would last hidden in a pantry corner, later to be discovered in exactly the same condition, a month or two after being opened. The texture and taste didn’t change a bit, with absolutey no sign of mold. What do they put in them?
I was first introduced to homemade english muffins by a co-worker who brought some for all of us to share. As I sat in the nurses’ lounge on our Pediatric unit, nonchalantly during my morning break, I was not expecting anything extraordinary. I didn’t even know that people made english muffins at home. When I took that first bite of my toasted treat, I was astounded. Is this what I had been missing all these years?
Soft and tender on the inside with a crunchy golden exterior, they are also full of nooks and crannies that all english muffins should have. They are quite larger than store-bought english muffins, although you can certainly make them smaller. The texture and the taste just can’t compare to store-bought. This is a recipe from Alton Brown. It takes about an hour total to make them, prepping and rising time included. The recipe is so simple a child can’t mess it up. Try it and your breakfast will go to a whole other level. Continue reading →