I made English muffins for the first time. It seemed to work out well. They taste delicious, especially when toasted and slathered with butter. My husband likes them with jam. I started with this recipe here, but made some changes along the way.
- I didn’t have any buttermilk, so I substituted 1 3/4 cups of milk and 2 ts of cream of tartar. I let that sit for about 5 minutes to get “spoiled.”
- I haven’t bought myself any real biscuit cutters yet, so I used a heart shaped cookie cutter instead.
- My version seemed to have puffier muffins. It might be because I put the dough in a warm oven during the rising process. It’s cold here and I didn’t think my kitchen was necessarily room temperature. But, comparing my final product to the recipe I may have let my yeast rising go a little too long and get a little too warm.
What really matters is that they turned out tasty! Another plus is that they don’t take too long to make.by