I love English muffins, so when I came across this recipe for a whole wheat version, I just had to make it. This proved to be a nutritious and amazing way to start off the weekend. They were light and fluffy thanks to the nooks and crannies and incredibly easy to make. I had to ask myself why I had never looked into making them before. I topped my muffins with the homemade honey almond butter below.
I am quite the sucker for peanut butter - whether combined with chocolate, honey, bananas or jelly, this tasty topper has one of my food staples since college. I have never considered this to be a vice, as natural and organic peanut butter is very good for you. It is loaded with fiber, protein and it is a good source of healthy fats. I will admit though that eating it for breakfast day in and day out can get a tad boring, so I decided to make almond butter. It could not have been easier or more delicious, spread atop a freshly baked English muffin.
Instructions: Preheat the oven to 400 degrees. Roast the almonds for 10 minutes, making sure they are just toasted. Place almonds in food processor and blend for approximately 6 minutes until the oils have released and you have a butter consistency. If desired, place 1 tablespoon of honey and blend by hand.