For the past five plus months, I’ve been watching what I eat. As part of this new lifestyle change, I’ve been eating a lot of egg white sandwiches on toasted english muffins for breakfast. There seem to be two primary schools of thought in the commercially available english muffins. Some of them are a denser texture, with a tighter crumb and are more bread like. Others have a loose and chewy texture, with many holes and internal topographical variations. While I appreciate this second type for butter and jam applications, either work well for the breakfast sandwich. This weekend, we finally had enough time to try our hand at homemade english muffins. While they’re not perfect, for a first attempt they’re pretty good-far better than when we tried to make them 3 years ago (we managed to have both burned and raw batter…it was not pretty). I got the original recipe from this web site. This batch made about 19 muffins, but my cutter is a bit on the small side, so I imagine a properly sized cutter would result in about 14-16 muffins.