English muffins from Tasty: Get Great Food on the Table Every Day by Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on June 12, 2023

    I love this recipe. The overnight refrigerated rise makes the timeline leisurely, and the finished product is super satisfying and freezes great. This time I used some rye and whole wheat flour for about a third of the all purpose; the result is lovely. Don't forget the salt like I did; boy are these bland without it - sprinkling salt on my split muffins when toasting is necessary, but silly.

  • louie734 on April 13, 2020

    This recipe worked perfectly and was so easy. Due to the great flour shortage (COVID-19), subbed the stone-ground flours in a half-half blend for the all-purpose called for in the recipe. At first the dough was sticky, requiring a few spoonfuls to allow for that knead - but hardly required any correction after an overnight rise. Fork-split, nooks & crannies galore!

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