This post originally published on a previously-owned blog and was imported here to simplify my life. My family eats much healthier than this nowadays, but I include this post for memories and history. I hope you enjoy the content!
When we first moved to South America at the beginning of 2009, I craved a lot of food we couldn’t get. Just random things, mostly sweets. 🙂
As the years go by, though, the craving more turned to missing. We miss a lot of things we can’t get in Quito. A lot of the healthier options the States has to offer being on top (I still miss certain candies and treats, of course!) and now certain baby items along with basic conveniences. Sure, we don’t have the temptation of a lot of the junk food USA has in abundance but we also don’t have a lot of healthy options either.
That’s okay. We make do. And we exercise, that also helps. 😉 (Oh, don’t get me started on running at 9800 feet elevation…)
Anyway, it occurred to me one day that I could make English muffins, one of the items I used to buy way back when. Granted, we didn’t have whole wheat flour (we do now!!) when I first started making these, but no big deal.
These were completely legit. I’ve made them multiple times and they always work out so well here.
Funny thing is – my baker friend up in Oregon said they didn’t turn out as well at sea level, even after she made the called for adjustments.
Here’s the printable recipe with my re-wording of a few things that helped me “stay the course” better, but it’s not really adjusted from High Altitude Bakes’ recipe.
Note for those interested: I live at 9800 feet. It’s a testament to Chef Megan‘s skill that these worked so well. 🙂