How to make it

  • Place the ingredients in the pan of your bread machine following the manufacturer's instructions. Use the "dough" or "manual" setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it's about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.
  • Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side.
  • Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle.
  • When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you'll be better able to keep up with your rising muffins.

Reviews & Comments 3

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    " It was excellent "
    gourmetana ate it and said...
    I love these! It makes the best breakfast ever. 5 forks
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    " It was excellent "
    tablescape ate it and said...
    Gosh, I can't tell you how much I love English muffins. One of my favorites since childhood. Thanks so much for this recipe. It's a 5 for me.
    Was this review helpful? Yes Flag
    " It was excellent "
    victoriaregina ate it and said...
    Great recipe!
    Was this review helpful? Yes Flag

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