Homemade Buckwheat English Muffins
I’m cheating a little here. If I were sharing in order of experimentation, the Whole Wheat English Muffins should be getting their 15 minutes of fame (incidentally, that’s also how quickly a warm batch disappears). They’re coming, but right now let’s talk about these Homemade Buckwheat English Muffins.
When I first made them, it felt like a stark contrast to the light, fluffy white flour-based English Muffins. Then it occurred to me that these heftier muffins are closer to the packaged ones I used to buy from the health food store. In looking at them that way, and removing the memory of the lighter, springier ones, these heartier 100% whole grain Homemade Buckwheat English muffins deserve a rightful place at the breakfast table.
I find they hold me over a little longer, especially good for weekdays, which tend to be busy, and lunch often escapes me for lack of time. You can make a batch on Saturday or Sunday, split them with a knife, wrap in a few layers of plastic film, and freeze. When ready to eat, just pop them in the toaster.
I spread the last bits of raspberry violet jam I brought back from Paris back in January. The soft, floral, fruity jam provided a delicate contrast to the deep, nutty buckwheat.
If you love whole grains, and like buckwheat, you’ll want to give these a try. It’s also a great excuse to dip into that sack of flour sitting in your fridge (which is where you should store it if using intermittently, as it’s highly perishable).
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