The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
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Reviewed: Oct. 25, 2009
No nooks and crannies but good just the same.
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Cooking Level: Expert

The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 24, 2009
Not my fav. I followed the recipe exactly and they didn't have the bubbly texture typical of store bought english muffins. The recipe also needed more salt.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 7, 2009
Incredible! I will never buy store english muffins again. They're so easy and tasty. Very chewy, and a thousand times better than any I've had before. My family ate all of them over the course of a weekend, so I know they're worth the time it takes to make them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 1, 2009
After reading reviews from many people emphasizing to be very gentle with the dough, I really tried my best to handle it as little as possible after the first rise. I did end up using pretty much the whole amount of flour as the dough was sticky until it was all in there and used butter instead of shortening as that's what I had. I did the log-cutting method since I didn't want to have any wasted dough and I ended up with 20 muffins. I also added a pinch of sugar when proofing the yeast and let the muffins/dough rise in a warm oven (30 minutes for each rise). I cooked about half in a pan on the stove and about half on my electric griddle. The ones on the stove browned a bit better (maybe I needed higher heat on the griddle?). My muffins fork split just fine and made the traditional "nooks & crannies" with some muffins fluffier inside than others. They do come out a little denser than storebought, but quite excellent! I toasted and buttered a muffin from my first cooking batch and was saddened to discover that my jelly had gotten fuzzy in the fridge :( So, I topped them with sliced cheese instead. My four year old inhaled his and I'm planning to get more jelly this afternoon!
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 25, 2009
When I tried baking these in the pan, I came out with hockey pucks... My pan baking technique was poor perhaps? At any rate, the next morning as I was considering whether or not to toss the remainder of the dough, (life happened as it sometimes does and the remaining dough was left under the towel on the table...yes, yes bacteria I know...but nobody but me is eating them, so eh, whatever)...as I was about to toss the dough, I stuck a couple of the rounds into the toaster oven...and they puffed up and were delicious! Go figure... VERY forgiving recipe apparently. :) The flavor was good, but not "wow" therefore 4 stars. These have gotten such great reviews from others...I will try them again soon and see if they come out better.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 13, 2009
I'm not sold yet, but darn close! I've never attempted a recipe like this, and have worked with yeast breads only a couple times, many years ago. Creating this recipe was more of a lesson for me (I was simultaneously making the Cinnabon recipe on the other side of the kitchen). I thought the english muffin recipe, or atleast the yeast, failed me miserably. The first rising just wasn't happening, but I figured I'd roll 'em and go with the flow. I used a 3 inch biscuit cutter, and placed my rounds as directed. They didn't rise either. I was JUST about to launch them into the wastebasket and thought, oh heck, give it a shot. I did ONE in a cast iron skillet, ever so slightly greased, and it puffed up!! How cute! My dough n stuff may be off, but they sure do look pretty!! After it cooled, I split it in half and put it in the toaster oven broiler, oh, and it was soooo nice when it came out. The others are on the griddle as I type this... Even botching this recipe, they still come out lovely. I will make again, learning from my 'mistakes' (once I figure out what I did wrong?) A 4-inch cutter would be better. And, um, unfortunately, I am SO stuffed from the cinnabon I ate, that I could only take one bite of the english muffin. I'm sure it will taste MUCH better in the morning.
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 11, 2009
My husbands' exact words were as follows: "Ok, I like English Muffins..... I've never liked them before; really don't like the store bought ones..." (And this is said as he'd buttering and jamming his third one); "But these..." (Pauses for a bite)... "Are realy nice!" And he's right; they are! My stepson's eating one wihtout anything else on it at all on right now; couldn't wait past getting it out of the toaster; and he's still scoffing it down! They are better if you insert a fork along the side of them and pull it apart that way; but my hubby can't wait that long; cuts it open; and it fine that way; too. I'd read through some of the reveiws; almost all of them were raving; so I'd doubled the recipe; and though there are time consuming cooking; I am really glad I did. With the dough that was left over after cutting out most of the first rounds; I'd had a bit left over (I'd run out of space on my baking paper sheet); so I'd sprinkled raisins on it; as well as some cinnamon sugar; and placed the scraps from cutting the rest out on top; pressed it in lightly; then rolled it out again; then cut that as I had to the regular English muffins. Reason being; I know it was going to be a bit denser the second roll out; I figured it'd be good to have something to break it up some; add a bit of flavour without needing to put any jam or whatever on it; and it turned out quite nicely; too; not as 'airy', obviolusly; but still; would try it again; or possibly just make a bat
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 11, 2009
I got tired of the not so natural ingredients in the store bought English Muffins, so I decided to try to make my own. This is a wonderful recipe!! So easy. This is only my second time making a yeast bread, and they came out great! I'm still in the process of cooking them but I just had to try one toasted with jam and butter... WOW! Awesome. There is no reason I'll have to buy them from the store ever again! Make sure to split them with a fork :)
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 7, 2009
These were terrific. I made a few changes. I used Becel instead of shortening to cut down on trans fats. I also used 3 cups of all purpose whole wheat flour. I used all purpose white flour for the remaining flour. I only ended up using about 5 1/4 cups of flour in total. My muffins took about 24 minutes to cook. Twelve minutes per side on the griddle at about 300F. All three of my kids loved them toasted with Becel. I had mine toasted with strawberry cream cheese. Very good. The only one who did not care for them was my husband. He didn't think they were sweet enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 7, 2009
Just tried this for the first time and won't be going back to the store to buy them ever again. I cut the recipe down to 6 muffins since it's just me. I was worried they weren't rising, but wow! They look good and taste wonderful. I didn't get all the nooks and crannies, but they taste great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 5, 2009
So good! It was pretty dry the day I made mine and I only used about 5 1/2 cups of flour. I probably should have tried to get more in because they deflated a little when I picked them up to put them in the pan. But they were still delicious. One important note: don't toss out the scraps when you're done cutting out the rounds. Cook them up first and eat them as snacks while you cook up the big ones. :)
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Cooking Level: Expert

Living In: Davis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 20, 2009
Thanks LindaPinda! I live in Brazil, where it's difficult to find English Muffins, and since my last visit to the US I'd been dying to eat some. Mine came out perfect, just like they should. One comment for those who've been having trouble: It helps a lot if you already know how to bake bread, and the ammount of flour can change. I used only 5 1/2 cups of flour. This was the correct quantity with the kind of flour I had at hand. The dough has to be soft, but just dry enough not to stick. Good luck to all!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 13, 2009
good. a bit to tough and they didn't get the rise I really wanted... maybe I rolled them too thin. I'll make it again and keep them thicker when rolling out next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 5, 2009
All in all, it is quite tasty. But it is sweeter and more dense than what I have come to expect in English muffins. I will be trying it again though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 29, 2009
These are great, even with a few unplanned modifications. I broke the cardinal rule of not making sure I had all the ingredients before starting these and had to improvise a bit. I didn't have shortening so I used butter and I didn't end up having enough white flour so I used half wheat. They still came out great. Thanks for this recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 28, 2009
Sorry wasn't impressed with them. It was a texture thing. It was crisp and crumbly, not like an english muffin, soft and slighty chewy. Thanks for posting the recipe though.
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Cooking Level: Expert

Living In: Brookings, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 27, 2009
Not what I expected. They're good but not wonderful and have no nooks or cranies.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 24, 2009
I hate to give this recipe such a low rating! It seems like everyone just loved them, but I made 2 batches, the second with about a half cup less flour, and they were so bland and the texture was just awful! Maybe I just did something wrong (both times), but I was so disappointed!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 8, 2009
These are totally awesome my family loves them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 6, 2009
I used butter instead of shortening. These are wonderful and pretty easy. Now I'm spoiled and never want to buy store-bought commodity English muffins again.
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