Crunchy on the outside and soft on the inside, my English Muffins are the perfect addition to picnics, breakfasts or as a base for mini pizzas and sandwiches. They're vegan and can be made gluten free, if desired, and freeze well, too.
Crunchy on the outside and soft on the inside, my English Muffins are the perfect addition to picnics, breakfasts or as a base for mini pizzas and sandwiches. They're vegan and can be made gluten free, if desired, and freeze well, too.
Thank you for your kind words Lucille! That’s a great tip about the pumpkin seeds, they can easily fall off as the dough expands. Let me know how you go including it in the mixture :)
Oh my! These are so good. I can honestly say that this recipe gave one of my rarely successful results for bread types. Some time ago I tried another of your recipes (can’t remember which one) and it, too, was wildly successful. Sweet Lancey, Girl, you rock.
I should add that I firmly pushed each pumpkin seed into the unbaked muffins (!!) and although they remained in place while baking, they tend to easiy fall off during handling. But they are deliciously toasted and so I just have to scoop them up and eat them with the muffins. Next time, I will try stirring them into the unbaked dough.
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