I have always loved english muffins, they are a staple of my breakfast routine but I never thought about making them until I started seeing a bunch of different recipes and posts on tastespotting and foodgawker. I figured if I make my own bread why don’t I make my favorite breakfast counterpart. After much perusal of recipes I finally decided upon making them using this recipe from Little B Cooks as my guide, I only slightly modified the recipe by switching out some of the all purpose flour for rye flour since I had it around the house. As I usually buy whole wheat muffins I figured this was a good way to add a nuttiness with the flour that I had on hand since at the time I did not have any whole wheat flour on hand. On my first attempt the muffins ended up being quite large, so when I decided to make them again this week I was careful to make them smaller. On my attempt to make them this week ,due to rushing in making them and not following my instincts, they came out a bit doughy. The batter was too wet but since it was late at night my normal instinct to add more flour decided not to show up for the party and I proceeded as they were. So when I made them and cooked them they were still doughy… It was quite a fail but it was just another lesson in not rushing when cooking and don’t try to make bread at night….
Regardless of my fail on my second batch of muffins I still made a great breakfast sandwich, which is one of my favorite preparations of an english muffin. With my first muffins I made a fabulous smoked salmon and fried egg sandwich, which I must say there is nothing better than a breakfast sandwich on home made bread. With this most recent doughy batch, I extra toasted the muffin and made just a simple fried egg and spinach sandwich which was still good even if a bit chewy. Of course a great simpler preparation is to toast the muffin and serve with butter and preserves or a nice Grapefruit or Lemon curd (my favorite thing to make with left over egg yolks from Macaron making).
All in all I think English Muffin making is going to slowly become a bigger part of my weekend cooking routine so that I have the time to make them properly and then I can have them for breakfast all week.