English muffins are the best breakfast ever made.
They are fluffy, fluffy, and sweet with a buttery soft center and a delicious and comforting taste.
They can also be eaten cold, or as an appetizer with a slice of toast, or paired with a salad.
They have all kinds of other uses too.
English muffin dough is also great for crockpot baking.
You can also make a batch of homemade muffins in advance and freeze them, or make them fresh each day.
You might even bake a batch and eat them with toast at the same time!
English muffina is one of my favorite breakfast foods, but they’re also an excellent option for other breakfast dishes like oatmeal or pancakes.
This recipe will be the first in a series of English muffinated recipes.
English muffins have a butter-like center and are soft and fluffy.
You need a dough-topping method to make them.
Use a soft, floured work surface, like a cutting board, or a large, soft knife, or cut a rectangle with a sharp knife.
The smaller the rectangle, the better.
You don’t want the muffins to be too soft or too dry, so they’ll be soft and moist.
Then, knead them with your hands until they are soft, fluffy and crumbly.
They should be firm enough to roll out and stick together, but not too hard.
Place a sheet of parchment paper on top of the dough and flatten it out.
If you have a rolling pin, use that to roll the dough.
Make sure it’s flat, not rounded.
Cut the dough into quarters and roll it out to the desired shape.
Fold the dough over itself to form a disk.
Place the dough in the freezer and leave for about 20 minutes.
After the muffin has chilled, remove the parchment paper and allow the muffini to firm up for a few minutes.
Cut into quarters.
Add the cinnamon and nutmeg and a little more cinnamon to taste.
This recipe was originally published in The New York Times in April 2019.