Bread Baking Babes do Breakfast: English Muffins

Well… they do a North American version of a breakfast bread anyway.

I have it on good authority (or not) that there is absolutely nothing English about the English muffin.

Although they are said to resemble crumpets (or not).

And there is a rumor (likely unfounded) of them being sighted in 10th century Wales – but that would, of course, make them Welsh muffins… certainly not English muffins.

Besides, they would have just called them ‘muffins’.

There is a story that they were first made and sold by an English immigrant by the name of Thomas in the U.S. in the 1890’s.

If so he did the world a favor as, 100 plus years later, they are still going strong.

I have never seen them on this side of the pond and I have looked as we both love them.

According to Elle, of Feeding my Enthusiasms, and our host kitchen this month, they are easy to make and full of all of the ‘nooks and crannies’ required of a proper (American) English muffin.

I just may have to try my hand at these….

Then we could have Eggs Benedict!?!?!

Another American dish that I have been missing for years.

Gastronomic nostalgia.

Check out Elle’s post to get both her regular and sourdough version of the English muffin recipe and all the details about being a Bread Baking Buddy this month.

Then check out the rest of the Babes for all their, um, stories….

Elle’s English Muffins

Tanna’s English Muffins

Kelly’s English Miffins

Karen’s English Muffins

Lien’s English Muffins

Elizabeth’s English Muffins

 

And that’s it for the Babes in November….

And the Babes are:

 The Bread Baking Babes

A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
All Roads Lead to the Kitchen – Heather
Judy’s Gross Eats – Judy
Life’s a Feast – Jamie
Ilva Beretta Photography Blog – Ilva
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien

And me…. Thyme for Cooking – Katie

Last update on November 17, 2017


Comments 7

  1. Truly Katie these are really English Muffins. They just didn’t come from England.
    Start to finish these take a long time, 13 to 42 hours, but hands on I would say is no more than 35 minutes. And that long time frame means they can be fit into just about any schedule you want to throw at them.

    • I suppose someone could argue that they did come from England sort of, because their inventor came from England. Couldn’t you?

      And yes, Katie, they’re pretty fabulous. And very easy to make. I don’t know if they are correct English muffins though, having never tasted the “nooks and crannies” version. They certainly bear little resemblance to the plastic bags of commercial versions of 6 English muffins per bag that we looked at at the supermarket today. The BBB version look good. Every single one of the various commercial versions looked pretty Bflat – a little like kitchen scouring sponges. But (and I’m only guessing) I bet a kitchen scouring sponge would taste better AND have a better texture. {ha. I love to be snarky!}

  2. I do think that they are sort of crumpet like, especially these. They even bubbled as they cooked, like thick pancakes. Also, Thomas’s English muffins are sold here in the US, and are really good. Bottom line, Katie, If you are feeling nostalgic, these are very much like the ones you remember, but just slightly sweeter and with a whole wheat flavor. Thanks for the round up!

  3. I agree with Lien! English or not, they are worth the time it takes to prepare and bake. Nice roundup!

  4. Tanna, 13 – 42?!? That’s quite a spread. Even I should be able to make that workable 😉

    Elizabeth, I bought English muffins every week for the hubs when we live in the U.S. – I used to bake blueberry muffins for myself but he liked the commercial stuff. No accounting for taste. These, however, look wonderful – all of them.

    Lien, a muffin by any other name….

    Karen, I’m tempted, and you’re welcome. I like the idea of being able to taste the wheat.

    Cathy, and I could freeze them…. sounds better and better

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