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English Muffins
April 23, 2008

Born & raised in Canada we ate English Muffins on a regular basis. To those who found that there were no nooks & crannies in their muffins try this: Poke your muffin around the edge (where it would normally be cut) with a fork, continue around the muffin then spread/pull it apart with your will find there are nooks & crannies within. Canadian English Muffins are never precut like the American version. Also, remember that these are homemade & dont contain the chemical stabilizers that the store bought muffins contain....with that comes a different taste & texture. If you are comparing them to store bought...its equivalent to comparing store bought bread to real homemade comparison. If you are an inexperienced baker its hard to judge how much flour is enough....what exactly a 'soft dough' means etc. but you will learn with experience. Keep on baking & hone your skills. The world needs REAL bakers. It is fast becoming a lost art form. I used bread flour, slightly more yeast & allowed the cut muffins to rise 40 mins. as per previous bakers suggestions. I loved these muffins ! No, not store bought tasting....but better. Linda has been making these for 29 because to her & her family they are the best. I would agree with Linda. I thank you Linda for the outstanding recipe. Happy Baking to all !!! Cheers

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