Every once in a while there’s a recipe that totally changes my grocery-shopping habits. Last year, Creamy Homemade Ricotta was groundbreaking for me, and now I refuse to use store-bought unless I absolutely have to. These Homemade Honey Wheat English muffins do the same for me. I am of the belief that homemade is always better, and in this case, homemade is WAY better. And much cheaper. They’re pretty quick, and very easy to make. Make up a batch on the weekend and you’ll be all set for the next week! Hubby loves these too. What have I gotten myself into? I may have an English muffin snob on my hands now.
Sometimes baked goods made with wheat flour can be pretty tough and dense. These are not that way at all. By using 3 parts all-purpose flour and 1 part whole wheat flour, you get the best of both worlds. Not to mention the subtle sweet hint of honey. Breakfast just got way better, folks.