Yes, I’ve developed a strange affinity for them. I never gave them a second thought until I had a fresh-baked English muffin at La Maison in Newport, Oregon of all places. They were insanely good. Puffy and light, with crispy toasted edges, and soft and warm on the inside. Those were my pre-vegan days, so I had a good ‘ol breakfast sandwich with eggs and cheese. I can’t adequately describe their deliciousness, but if you ever go to Newport, you must get one. I insist.
I’ve been searching since then for the ‘perfect’ English muffin recipe. The best I’ve found is a fabulous one in the new Tom Douglass cookbook, The Dahlia Bakery Cookbook: Sweetness in Seattle. The only drawback is the recipe is 5 pages long.
I don’t have 5 pages of patience, so I ventured down to the bakery on Saturday morning.
It was amazing. The shop space was maybe only 8 feet by 8 feet and packed out with puffy coated shoppers with decision-making issues. Cookies, tarts, breads, brownies, and their famous Triple Coconut Creme pies. Holy moly- Dahlia Bakery goodness.
The only non-vegan ingredient in the English muffin recipe is honey, but honey works for me so I got three. I intended to share them, but then I didn’t. I had them toasted with a bit of Earth Balance ‘butter’ and the peach jam I’d made last summer. Mmm… toasted happiness.
I’m still not sure why English muffins are deserving of their own blog post, but I can’t help it. They were that yummy.
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