These muffins are doubly full of nooks and crannies thanks to yeast and baking soda. They will keep for up to two weeks in an airtight container.
By Khalilah Ramdene
Numerous occasions warrant a breakfast sandwich and most of them err of the side of convenience. Mornings rushing out the door for work or Saturday afternoons when a hangover antidote is needed, the breakfast sandwich has been the go-to food for those on-the-go. But if we take a few steps back and revisit this breakfast bite for what it truly is – a blank canvas – the possibilities of the morning meal become infinitely more varied, and the experience on the whole, more pleasurable.
Like most sandwiches, the magic is in the bread. You can put just about anything between two slices of bread, but if it isn’t good (i.e. soggy, rough, stale!) the magic is lost. We can avoid a carbohydrate conundrum by making the bread, in this case an English muffin, ourselves.
English muffins are by far one of the most pleasing and easiest breads to make. Perfectly sized for burgers, sandwiches, or toast, it is a bread that finds a use for breakfast, lunch and dinner. This recipe goes to extra lengths to ensure the signature nooks and crannies so conveted in certain brands are present, as long as you split them with a fork. Make the full recipe so you have muffins to spare. Slather them with butter and jam, poach an egg and whip up some hollandaise for eggs benedict, or do as I do, and make a breakfast sandwich, piled high with a fried egg, bacon, slices of granny smith apple, and swipe of Dijon mustard.
Hali Ramdene is a Boston-based writer, photographer and food stylist with a love of food that stems from the subtle magic it brings to the everyday. She studies Gastronomy at Boston University and writes at HaliRamdene.com