In this blog post I will share a delicious English muffins recipe that can be white or whole wheat. It was very much inspired by Alton Brown’s recipe, but I simplified some of the steps in the directions to make them easier to make, and I also switched out some of the ingredients to make them less processed. So in the end they are better for you and taste fantastic! I have received so many compliments on them! They are tender and wonderful with the correct texture and looks of English muffins, the way they should be. You’ll probably never want to go back to store brands again after you get a taste of the English muffins you can make yourself at home! Alton Brown has nailed it on several points and they bake perfectly on a griddle with cornmeal, like he suggested. Some of the changes I made was to use butter instead of shortening and real milk in place of powdered milk. In addition I discovered white whole wheat flour, and I’m so glad I did! There are different varieties of whole wheat grain just like there are different types of apples. White whole wheat is lighter in color, texture, and flavor than the traditionally used red wheat, and it tastes more refined, almost “white”. Yet it contains the same amount of nutrients and fiber as “regular” whole wheat. Since the texture is so light, you can get away with using mostly whole […] Read more »