These overnight English muffins are not only easy (stir, let rise, stir, cook) but they use only flour, yeast, salt, water, and a bit of cornmeal. If you can’t get to the store, you can still have fantastic muffins for breakfast.
I have adapted a recipe for scones to use Forté Chocolate’s Gusto Rosemary Sea Salt Bar. This bar adds rosemary and sea salt to silky-smooth white chocolate. It makes an interesting taste when chopped and added in to scones!
I have adapted a recipe for scones to use Forté Chocolate’s Gusto Fireweed Honey Bar. This bar blends American fireweed honey with a fruity Madagascar dark chocolate to create a luscious full-flavored bar with a smooth honey finish. It’s perfect when chopped and added in to scones!
A note from my kitchen: the only difficult thing about this recipe is keeping the muffins for more than a day, not because the muffins won’t keep – but because my family won’t let them alone. Everybody here loves fresh blueberry muffins.
I began with a recipe for Irish Brown Bread from the Ballymaloe Cookery School, in Ballymaloe, Ireland, as recorded by noted baker and blogger David Lebovitz. I adapted it to my kitchen, where I mill my own wheat and rely on the convenience of instant yeast.
I know that some readers will cringe at my ingredients list. I mix weight in grams, volume in cups and tablespoons, what the heck? In my kitchen, I use what’s handy, and what works. Sure, I could have weighed the water on the same scale I used for the wheat and flour –
It all started with a vision: a nice round loaf of country French bread, full of flavor and goodness. With the Mockmill, I finally had the means to grind my own grain. I wanted to make bread in a fairly simple way –