At brunch this past weekend, I ordered my usual Eggs Benedict, but noticed something new on the menu: it came with a homemade English Muffin. I wasn't sure if I'd even notice the difference, since it would be smothered in runny egg yolks, creamy sauce and a slab of ham. But after my first bite, I vowed never to buy another package of store-bought English Muffins again. Yesterday I made my own batch (from this recipe) and with only a handful of ingredients, they came out fluffy, chewy and filled with nooks and crannies.
I like the idea of granola, but often find the texture stale, and the flavors cloying and artificial. I've wanted to bake some from scratch for quite some time, but I wasn't convinced that it could make that much of a difference. I was wrong. I followed a simple recipe (here)* ...read more