English Muffins

English Muffins with raspberry jam

One of the nice gifts I received for my birthday was a set of English Muffins rings. I’ve always wanted to make them but had never taken the plunge. Receiving the rings removed one of the hurdles. I don’t think I’ll ever buy another English Muffin from the store. These are so much better! They are moist but not at all gummy on the inside. They have a nice thin outer crust, and they toast beautifully. The holes inside are not as big as those inside store bought English Muffins but if you fork split them there are plenty of nooks and crannies to hold the butter and jam. I’ll take the freshness and flavor of these any day, and I won’t miss the holes one single bit.

These were especially good with the homemade raspberry jam made by my husband.

The recipe can be found on page 125 of Artisan Breads Every Day by Peter Reinhart.

Unsplit English Muffins

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