food and the home: english muffins

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When I was a little girl, my mother made what she called, "Mommy McMuffins".  The english muffin was split in half, toasted, and layered with fried egg, cheese, and bacon.  Once you topped the breakfast sandwich with the remaining muffin, some of the yolk would ooze out.  It is nothing less than a mouthful of heaven.

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I would say our most eaten meal (translation= least resistance) around here is definitely breakfast.  Of course, breakfast.

We made our first batch of english muffins to enjoy throughout a week of breakfasts.  (Buttered, jammed, McMuffined, you name it.)

It was quite a change in our usual baking sequence.  See for yourself...

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You make the dough and cut out your muffins,

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Turn on your griddle to 350 degrees,

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Dust the muffins with a bit of semolina flour (or cornmeal),

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and grill. Can you believe it?

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You flip them when they are baked a bit and are a nice consistent brown, about 10 minutes on each side.

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For those of you with bread machines, save yourself a step and make the dough on the dough cycle.

Here are a few recipes for using a bread machine:

Basic English Muffins

English Muffin Bread Loaf (perfect for toast in much less time)

 

Traditional English Muffins by hand:

Nooks and Crannies English Muffins

English Muffins (with step by step photos)

 

I love making english muffins because they can sit and sit on the griddle while dishes are being washed and floors swept.  A few flips and you're back to your morning cleaning.

I'd love to hear what you think of them if you bake up a batch yourself.

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In case you were wondering, Caroline is making a collection of characters for her cardboard house.  (As seen in photos above.)  I love when our handmade food is just as much a part of the other activities of the day that they share the same table space.

 

What puts a smile on everyone's face at your breakfast table?

 

the sleepy time gal