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.