Isn't dough beautiful? The stretching bubbles, the rises and ridges, the nooks and crannies. Well, when this dough is baked, it is all about those nooks and crannies. Those little craters that butter just melts and pools in, allowing for a sinfully delicious breakfast.
English muffins are also sinfully easy to make. This was the first time I had ever tried to make them, and after only one attempt I can positively say I will be making these again. We ate the last one this morning and only hours later Reid was already telling me that I could make them for him whenever I wanted. Which means that he will actually eat them, which is kind of a big deal in this house.
I used a recipe from my friend Monet's blog, Anecdotes and Apple Cores, so go check it out if you would like to know how to make these for yourself! And while you're over there, give the rest of her blog a looksey too. She is a wonderful photographer, a beautiful mother, and a great chef. And if you live in or near Colorado and have/want kids, be sure to check out her other project, cord.
These muffins were fantastic with both sweet and savory toppings, such as butter and jam, or peanut butter and honey, or even bacon and jalapeño eggs benedict like those that Reid made for me. He paired it with a jalapeño Gin & Tonic, which was amazing. He muddled a bit of jalapeño with a little sugar, then added the gin, strained it, and added the tonic. They were so good I had him make one for me two nights in a row, which surprised us both.
If you are a seasoned dough maker, or someone just starting their foray into the flour and yeast camp, these English Muffins are worth a go. They're easy, satisfying, and on the verge of addicting.
I don't take directions or suggestions easily. 'Why do it that way?' or 'Why stop there?' are questions I am fond of. It made me a good, although rather irritating, student. Questioning authority, even if it is only the authority of a label, can lead to great things.
Take, for instance, my new muffins. I recently started working for the wonder-company that is Williams-Sonoma. There are a million perks to working there, one of which is the generous employee discount, another of which is being around when marked-down products and slightly expired food get discovered.
Last night, my second day of work, I managed to come into possession of the above items: raspberry spread and chocolate chocolate-chip pancake and waffle mix. I'm a fan of pancakes and waffles but quite frankly, they are a lot of work. Thus, my decision to repurpose the mix into muffins!
I fudged all the measurements like normal, adding one more egg than the recipe for pancakes called for, a little less butter and less milk as well. This was also my first time trying out almond milk as a substitute for real milk. It didn't seem to affect the consistency or baking at all and not having made these before, I can't tell whether or not it affected flavour. Oh, I also added some steel cut oats for good measure.
After I spooned the batter into my little mini-tins I hollowed out little spaces in the middle and put a dollop of the raspberry spread in the depression.
They baked up nice and fluffy, with a slick of raspberry sitting on the top of each. Their texture remained close to that of a pancake; they weren't dense at all. The oats and chocolate chips added some crunch and the raspberry keeps the muffins from tasting too dry and it gives them that extra little sugar kick.
I would definitely make these again and of course will be repurposing the mix in other ways as well.
I can't wait to bring you more Williams-Sonoma products! Working there is already fantastic and will bring great additions to the blog.