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Wheat and Honey Buttermilk English Muffins with Cranberries

My personal favorite recipe. This recipe makes for impressive, crusty, corn meal-coated English muffins. Moist and full of holes, rough textured and hearty. A combination of unbleached white bread flour together with some white wholewheat (or regular whole wheat). A smack of butter and honey rounds out the simple flavor. Don't be spooked by the starter. It's child's play – you can make it an hour ahead or the night before and refrigerate it. Why bother settling for ordinary (insipid) store-bought, English Muffins when recipes like these are around? A large cast iron pan is great for baking. The rough hewn look of these are fetching.


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If you want to purchase this one recipe Wheat and Honey Buttermilk English Muffins with Cranberries, click here to purchase at $2.49 per recipe.

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Est. 1997

 

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