English Muffins, aka English Breakfast Muffins, are an essential breakfast item. They are savoury flat rounds of bread. Traditionally they are cooked on an AGA stovetop, but they can also be cooked in a cast iron pan. This makes them different to a lot of other bread types, as they don’t necessarily require oven cooking.
Despite connotations of the word ‘muffin’, English Muffins aren’t sweet. They are actually traditionally eaten at breakfast along with other traditional British cooked breakfast foods (eggs, bacon, etc.).
They taste like most bread items, bready! Yet with a crispy outer and a soft squidgy middle. Hard to describe I guess – you’ll just have to try!
As you may have noticed already from my other recipes, I have a slight obsession with spelt flour. Not only does spelt flour have a deeper flavour which is way more tasty than popular processed white flours, but it is also better for your tummy!
I have issues with some gluten products, yet I don’t struggle at all with spelt.
It is an ancient grain that hasn’t been tampered with in the same way that most other flours have been.
Check out my other yummy tummy-friendly spelt recipes here:
I love eating my English Muffins with both savoury and sweet toppings.
Cut them in half lengthways so you end up with two flat rounds. Toast them for optimum tastiness – if you have a bagel setting I recommend using this so you only toast the inside cut side. Alternatively, you can toast the cut side under the grill for a few minutes.
Then smother them in plant butter and raspberry jam, or cook up some vegan bacon to sandwich in between the slices with a coating of a good quality tomato ketchup.
My sister likes to eat them with marmite, but I can’t stand the stuff. As long as you don’t tell me, I won’t care…!
I used to make River Cottage’s English Muffins and they always turned out great. I adapted them to suit my change in diet, and they turned out even better. So here is my adaptation of River Cottage’s Recipe: