My idea of a perfect breakfast is a toasted English Muffin. I have bought tons of them over the years. I have eaten dozens of them over the years. I have only made them a couple of times:

which is a real shame because they are SO much better than the ones you buy. And since I have started making them I have been looking for the one I like the best. What will make it the best: flavor, texture, ease of making. All of those elements came together in the third recipe I have tried.

      Alton Brown’s English Muffins!!

And as he says – They are Good Eats!!! And probably the easiest Muffins ever to put together.

Perfect with some home made Blackberry Jam

Or just plain slathered in butter. Oh, Yeah!!

What makes these easy is the fact that the dough is scoopable. Using an ice cream scoop you can quickly place a scoopful in to the muffin rings on a preheated griddle. And they don’t need baking afterwards like so many of the recipes call for.

The recipe is on FoodTV but since it is published I will save you the trouble:


      1/2 cup non-fat powdered milk
      1 tablespoon sugar
      1 teaspoon salt
      1 tablespoon shortening
      1 cup hot water
      1 envelope dry yeast
      1/8 teaspoon sugar
      1/3 cup warm water
      2 cups all-purpose flour, sifted
      Non-stick vegetable spray

    Special equipment: electric griddle, 3-inch metal rings, see Cook’s Note*


    In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool.
    In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved.
    Add this to the dry milk mixture.
    Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
    Preheat the griddle to 300 degrees F.
    Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

*Cook’s Note: Small tuna cans with tops and bottoms removed work well for metal rings.
You can also find the recipe in Good Eats 2: The Middle Years on page 56.

AB says you can get 12 out of the recipe, but I only got eight. They were perfect in size.
Guess I will be eating more English Muffins now, but they won’t be store bought!!