These English Muffins are great for toasting, and can be toasted and eaten plain, or with anything from a breakfast sandwich to a burger. They taste very close to well known brands, and even keep for a couple of days in the fridge.
These English Muffins are great for toasting, and can be toasted and eaten plain, or with anything from a breakfast sandwich to a burger. They taste very close to well known brands, and even keep for a couple of days in the fridge.
Grease a 4″-6″ microwave safe ramekin or bowl with straight sides and set aside
Sift all of the dry ingredients into a medium bowl and mix well
Add the butter, and cut in. (I typically smash it with a fork until it is fully incorporated.)
Add the egg white and half & half, mix well
Transfer batter into the greased ramekin. Smooth surface of batter, as it will not settle while cooking
Microwave for 90-120 seconds, depending on your microwave
Remove English Muffin from ramekin as soon as it is cool enough to handle. Split in half and toast.
By Christine
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