I’ve never even considered making my own English muffins. I’ve never even seen a recipe for them. So when I came across Martha’s recipe in June Martha Stewart Living, I thought, “I’ve got to try this!” Multigrain English Muffins have all sorts of great ingredients, like whole wheat flour, rolled oats, wheat germ and flaxseed. I love whole grains.

I mixed up the dough and let it rise. It didn’t rise very much and I don’t know why – my water was the right temp, my yeast was not expired and it did proof well. A complete mystery.

I kneaded it and then cut out the muffins. The recipe says to make them 3 inches. That seemed really small to me, so I went with a bigger size – about 4 1/2 inches.

kneading

Then I let them rise again. Again, there was almost no change with the rising. The interesting thing about this recipe is you don’t bake them. You cook them on a griddle.  That was sort of fun and a really different technique to try. They cooked well and turned lightly brown and looked good, except for the fact that they were really, really thin.

Nicely browned

Cutting these in half to toast them was a challenge. It was almost impossible to slice them, but I did manage. There were not really any nooks and crannies to speak of once it was opened. They toasted well and tasted pretty good.  I don’t think I’ll be making these again – I’m pretty happy with Thomas’s multigrain English muffins! Much less work with a better final product.

toasted and buttered