{"id":111,"date":"2008-05-14T14:21:43","date_gmt":"2008-05-14T21:21:43","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/breads-pastas-wraps\/lars-english-muffins\/"},"modified":"2018-01-16T03:42:07","modified_gmt":"2018-01-16T10:42:07","slug":"english-muffins","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/english-muffins\/","title":{"rendered":"English Muffins"},"content":{"rendered":"

A Little Personal History:<\/h2>\n

I got introduced to English Muffins earlier than I can remember. I’ve loved them ever since. \u00a0Whether with butter, jam, jelly, cream cheese, egg sandwiches or even mini pizzas;\u00a0the uses are endless.<\/p>\n

Description:<\/h2>\n

Even though they’re not really muffins… and they’re hard to find in England, these are a favorite for American breakfast. Served with butter, jelly, cream cheese, etc. on top or used in dishes like Lars’s Eggs Benedict<\/a>, Egg McMuffins, etc.<\/p>\n

 <\/p>\n\n\n\n\n\n\n\n
Categories:<\/td>\nBread<\/td>\n<\/tr>\n
Servings:<\/td>\n12 muffins<\/td>\n<\/tr>\n
Time:<\/td>\n\u2013 Preparation:\u00a0\u00a0 20 minutes
\n\u2013 Dough time:\u00a0\u00a0\u00a0\u00a0 2 hours
\n\u2013 Cooking:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 20 minutes<\/td>\n<\/tr>\n
Equipment:<\/td>\nMeasuring cups and spoons, 2 medium mixing bowls, 1 large mixing bowl, 1 medium saucepan, cutting board, damp cloth, skillet or griddle, metal spatula, cooling wire racks<\/td>\n<\/tr>\n
Difficulty:<\/td>\nMedium<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Ingredients:<\/h2>\n