I'm Not Bluffing. I Made English Muffins.

I love Kim O'Donnel's food blog on washingtonpost.com. She always has something new and an interesting story too. Recently she had a recipe for English Muffins. Check it out here. Kim adapted a recipe from a blog winosandfoodies.com, which is written by Barbara Harris. And Barbara found the recipe from another place... Well, you get the picture. This recipe is making its way around the world, with a few changes as it crosses time zones.

I would have never thought to make my own English Muffins. I don't know why. I guess because I buy them on a somewhat regular basis. My favorite kind is Thomas' Honey Wheat. I usually put peanut butter on them for a snack or breakfast. I just tried their bagel bread recently and it's pretty good too. And no, unfortunately I'm not receiving any money from Thomas' for this post. I've noticed that English Muffins are getting rather expensive unless they are on sale and I haven't been buying them as much. When I saw this recipe, it looked fairly simple and I figured that I would adapt it to make honey wheat.

I think I made the dough Tuesday night. I still didn't feel too great on Monday. I hurt my back a couple of weeks ago and had a shooting pain from my back down my left leg. I'm feeling better, but I've still been trying to take it easy. I let the dough rise overnight, so it wouldn't be so much work to do all at once. To adapt the recipe, I used 2 cups all-purpose flour and 1 cup whole-wheat flour. I used one packet of yeast, which I don't think was enough. I'm going to try two next time. I changed the liquid portion to 1/4 cup honey, 1/4 cup milk and 3/4 cups of water.

The dough didn't rise that much, so the muffins are a little flat, but they still taste really good. And sadly, there are no nooks and crannies. Maybe next time.