When you’ve got four kids, you become a pro at quick and easy meals. This is adapted from a recipe in “Olney on Bread,” by Judith Olney, a very good bread book from the 1980s. Back in the day, I found myself going through loads of store bought English muffins … And this year, for the very first time, I did. But an English muffin was a food I've always wanted to try.

Get every recipe from How to Cook Bread by Leiths School of Food and Wine Remove from the heat and leave to cool to tepid, about 38°C. This English Muffins recipe is cooked on a skillet and makes fluffy English Muffins full of the signature nooks and crannies we love. English buttermilk muffins recipe by Leiths School of Food and Wine - Pour the milk into a small pan and bring to scalding point over a medium heat. If you puree the bananas it makes them a lot sweeter than mashing.

Please note that there are TWO sets of ingredients: One for making English muffins without any pre-ferment and one for making them with a pre-ferment. I use 1/2 a cup only, and measure the other ingredients with 'scant' amounts, just a bit less than given, and it fits nicely in a 12 spot muffin tin. And of course, after the experience, I started searching for English muffin recipes to make at home. Well, it was a great experience, to say the least. I know, shame on me again. Yes, it took me 21 years to taste an English muffin. Sometimes I add a little bit of chocolate chips.

This is a nice simple tasty muffin recipe but it really only needs half the sugar.