When B and I took our trip to Portland, we had a few really amazing breakfasts at Urban Farmer – a really airy, fresh food restaurant in The Nines hotel downtown. They had these ridiculously fluffy, pillowy, light english muffins and I became obsessed. I’m used to english muffins that could be used as a hockey puck. The ones that you have to grit your teeth to eat, and you wonder why you even do it to yourself. But since I had this english muffin in Portland, I was determined to make them myself and never, ever buy a store-bought english muffin again.
This recipe takes time, but it’s worth it. A lot of the prep is waiting for the dough to rise – you do it twice. The rest of the way, you’re making it like a traditional english muffin. So, heat up your griddle, grab your butter and preserves, and let’s get to work!
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