As is the custom around here, we are featuring a post today from last March.\u00a0 Since it is Friday and our normal recipe day, we thought we would bring back one of our favorite recipes from all of last year – homemade English muffins.\u00a0 These muffins aren’t hard, but they do take some time.\u00a0 Mom made them on a day that she was having a cookathon, and she just worked on them while she was working on other things in the kitchen.\u00a0 Enjoy this revisit.<\/p>\n
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I guess we are on a bread-making kick here at The 2 Seasons<\/em>.\u00a0 We told you about this delicious and easy bread<\/a> last week, and today we have something special.\u00a0 Did you realize that you can actually make English muffins in your very own kitchen?\u00a0 I made them years and years ago.\u00a0 It was so long ago that my children were still babies.\u00a0 They aren’t babies any more.\u00a0 Just this week I decided to make them again, and I am so glad I did.\u00a0 If you are planning to serve an Easter brunch this Sunday, these English muffins would be the perfect vessel for baked ham.\u00a0 They also are great with honey, honey butter, home-made jam<\/a>, cinnamon and sugar, apple butter<\/a>, peanut butter, and probably anything else you want to put on top of them.\u00a0 They freeze well which means you can make them ahead of time.\u00a0 They really aren’t too hard to make.\u00a0 The process is time consuming because the dough has to rise, but they are worth it in the end.\u00a0 This recipe is from Allrecipes.com<\/a><\/p>\n <\/p>\n These English muffins are more moist than the ones we usually buy at the grocery store, and they have a richer flavor.\u00a0 A big difference in the texture is the absence of the air holes that the store bought brands have.<\/p>\n \n ![\"English](\"http:\/\/the2seasons.com\/wp-content\/uploads\/2018\/03\/English-Muffins-Recipe-768x1024.jpg\")
<\/p>\nPacked With Flavor and Moisture<\/h2>\n