They keep really well (although they never last more than two days), so they tasted just as fresh as the first day. I know many of you have made these before, but for those who haven't, you should know that these muffins get dipped in butter (major!) and then rolled in cinnamon-sugar. They are tops in my book!
Now let's talk about these homemade English muffins, because I can't believe how well they turned out. There were two recipes I considered making before settling on this one. The first is made with a pourable batter that requires the purchase of English muffin rings, but since not everyone has those, I opted for the roll-and-cut version. I still used my pastry rings to fry them in, but I soon discovered that they are not needed. My first muffins were a little too thick, and didn't have that wonderful bubbly, craggy interior, so I patted the dough thinner, cut new rounds and fried a second batch - they were perfect! They have just the right amount of chewiness, and a perfectly pocked interior. I made these the night before too, and they kept well in an air-tight container.
Breakfast in bed is totally indulgent, and I almost dismissed it entirely with a "who has time for that?", but sweet memories are rarely made with that attitude. I'm so glad I made time for it, and I'd encourage you to try it just once!
Friends, please note that there is an egg in the English muffins and "ground sugar" in the muffin recipe is supposed to be "ground cinnamon". These errors have been corrected in both recipes. My apologies for the omissions! -xo
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@mozzarella: english people really have eggs and bacon for breakfast i always thought it wasn't real but
English Breakfast tea is a black tea blend usually described as full-bodied, robust, and rich, goes well with milk and sugar.