This recipe is from the The Joy of Cooking but the method is myown. If you love to make bread but hate the kneading then a food processor is the way to go. These muffins are baked on a griddle so when they are split with a fork there’s craters and crevices where butter or Hollandaise sauce can pool. They’re just a tad bit chewy even when toasted but so fresh when made at home.
While living in Tonga it was impossible to buy English Muffins, Bagels, croissants, rye bread and other specialty breads so the only thing to do was to find recipes that worked and make them from scratch. After much practice and experimenting I finally developed this muffin method so I could serve Eggs Benedict in my restaurant. My customers were always delighted.