A lot of people wax poetic about english muffins, their nooks and crannies, etc etc. As much as I love butter, I have just never been one of those people. Too many of the store-bought variety as a kid maybe, and those are nothing to write home about. However, english muffins do have their strengths. For me, the very best thing about them is that they make an excellent vehicle for a breakfast sandwich. And if you know me, you know I looove a good breakfast sandwich.
As with the majority of our home baked breads, I have been transitioning to whole grain baking. Finding decent whole grain english muffins has been a more complicated endeavor than I might have imagined. I’ve lost track of how many different recipes and subsequent tweaks I have tried. Some lacked in flavor, some in texture, some had impractical methods. Finally I am satisfied. These are simple to make but have great flavor and texture, good enough to make them worthy of their own spot at the breakfast table, even when they aren’t part of a breakfast sandwich.