I had a grand idea of making breakfast sandwiches over the weekend but it didn’t start out very well. I picked up some English muffins from the store but they were so thin; they just fell apart when I attempted to separate them. At that moment I decided it was time to make my own muffins. I found a recipe that incorporated yogurt into the recipe and was so appealing that I gave it a try. After some adjustments this recipe turned out really good. As with many dough recipes, (even the ones I made in Kansas) I’m finding that I have to adjust the ratio of liquids and dry ingredients because of our high altitude and the dry desert air of New Mexico. If you are unsure of how to adjust your recipes you might try this guide: Cooking and Baking at High Altitudes by Betty Crocker. These muffins took about 2 hours from start to finish which was perfect for our weekend brunch. Our breakfast sandwiches turned out delicious with freshly made English muffins, lightly toasted with egg, cheese and bacon. They are also good with butter and jam too!
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An Inspired Cook 