Recipe: Homemade English Muffins

When I posted about making English muffins on Facebook, a lot of English friends were intrigued, since  it’s logical to assume that they wouldn’t call them English muffins in England. Apparently, our muffins (think blueberry or lemon poppyseed) have now taken over across the pond, so to distinguish, these are now known as “original muffins” in supermarkets in the UK.

Now you know!

Moving on. Why am I making English muffins?, you might ask.  But I’d ask, “WHY NOT?!”

Baked goods are always better fresh, so it’s reasonable to expect that homemade English muffins would kick the arse (hehe) of a store bought one. They do.

And second, the “fancier” baked goods are really kind of expensive – and by fancy I mean anything other than that sliced squishy stuff they call “bread”, which bears no resemblance to the fresh baked variety, and thus isn’t really comparable. So we’re getting gourmet baked goods at a fraction of the cost of store bought? SIGN ME UP.

(In case you’re wondering, the GOOD store bought English muffin go for about $3 for SIX. Holy mother of rip-offs! It might have cost me $3 in ingredients to make THIRTY EIGHT homemade muffins. Booyah!)

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