I've never made English muffins before and I had no idea that they are fried before they're baked! I realize that this is not a closely guarded secret, but I felt like I'd been let in on something that the rest of the general public probably doesn't know (nor care about, I suppose...lol)
With regard to my addition of whole wheat flour, I substituted about a third of the bread flour with white whole wheat flour. My goal of course, is to get them 100% whole wheat, but I'll work on that after this challenge is completed.
OK. Now that we've taken care of the challenge business, we can get down to the real reason these muffins made my day, my week, and my summer thus far. From the moment I planted my first tomato plant in May, I've dreamed of this:
What is it and what is so special about it, you ask? Well, it's peanut butter and fat-garden-ripe-sliced-tomato on an English muffin. If you've never had a peanut butter and tomato sandwich, you seriously need to try this. Oh go ahead and hold out all you want. I did too. My best friend bragged on these for years before I succumbed. I thought it sounded like the strangest combination ever. But one night after she'd "forced" me into drinking too much wine, I gave in and ate her little concoction. I've never looked back and each year I anxiously await the ripening of my first garden tomato, for this very reason. (If I've enticed you into trying it, please let me know what you thought, OK?)