Currant English Muffins.                  

Homemade English muffins are such a treat and so easy to make.  Rather than going to the market and buying Thomas's with homemade English muffins you can make a variety of flavors that you have never had before.  In California there are a variety of English muffins offered in the markets. 

One of the brands that comes to mind is Erewon. They make a delicious honey and oat English muffin. I tried my hand at making English muffins just a few weeks ago and the reward was a very tasty muffin with my favorite choice of ingredients including Currants.  I will try Pumpkin Spice next. 

Another wonderful maker of English Muffins is Wolferman's Bakery.  They have on-line ordering at Wolfermans.com.  Let's here what your favorite flavors are by logging in to the forum at therecipeexchange.com and sharing your favorites with our readers.  Give these muffins a try and let us know your thoughts.  Gary and Jackie will be waiting to hear from you.               

Whole Milk-1 cup. 
Salt- 2 teaspoons. 
Sugar-1 1/4 tablespoons. 
Shortening-1 tablespoon. 
Currants-1/2 cup. 
Dry Yeast-1 package. 
Flour-3 cups.   
Water-1/2 cup boiling. 

Instructions: 
Mix the boiling water, milk, salt, sugar and shortening in a bowl.  Allow to come to room temperature.  Stir in the yeast and mix well until dissolved.  Add in the flour and currants.  Beat  until well incorporated.  Cover the bowl with plastic wrap and allow  to double in bulk.   Remove dough from bowl on to a cutting board.  Press the dough down lightly to about 1/2 inch thick.  Cut out rounds using a 3 inch round cookie or biscuit cutter.  Bring a cast iron grill pan to a medium high temperature.  Place the rounds into the pan and let them cook for 15 to 20 minutes per side.  Split them open with a fork and serve them with sweet creamy butter, jam and honey.