Reviewed: Dec. 10, 2008

Family gobbled them up. When that happens it's 5 stars all the way. I made a mistake and added too much flour and they were still awesome!

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Ayne

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Reviewed: Dec. 6, 2008

Made this recipe exactly as written. Nice flavor. A little more dense than i was hoping. I didn't get the nooks and crannies as others did, but they look and taste good.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Nov. 22, 2008

These are so good, way better than store bought english muffins. I followed the directions just as they are and the whole family raved about them.

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MCANNIS

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Reviewed: Nov. 6, 2008

Great taste. Mine turned out a little dense though. It was difficult to get them to the pan with out deflating after rising. I guess I needed to use more corn meal.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

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Reviewed: Nov. 3, 2008

This was an easy and delicious recipe. I will be making my husbands muffins from scratch from now on.

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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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Reviewed: Nov. 2, 2008

I used butter instead of shortening and the buttery taste was very pronounced. I also cut the flour to 5 cups. For the "real" english muffin flavor, I simply cut and toasted. It was great.

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Terra

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Reviewed: Oct. 29, 2008

So easy and very tasty!

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MUMLUVS2COOK

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Walnutport, Pennsylvania, USA

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Reviewed: Oct. 22, 2008

not bad. Taste a lot of yeast in them

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macgral

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Reviewed: Oct. 14, 2008

I need to give these another tries. I made the muffins a little small and I don't think I let them rise enough before cooking them. Everyone says that they are the way English muffins are supposed to be, except they are kind of small! Next time I'm going to try feeding the yeast a little sugar and then let it sit the 10 minutes.

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DARCIE

Cooking Level: Intermediate

Home Town: Powell, Wyoming, USA

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Reviewed: Oct. 5, 2008

I can't believe I made beautiful English Muffins, but I did. Although these take some time and the dough has to be handled carefully, they really aren't hard to make. Mine didn't have as large nooks and crannies as the commercial ones, but they were big enough, and the taste and texture were right on. They rise a lot on the second rising, and if I had known how much, I would have used a size smaller cutter. I have really big muffins! Just be very careful when you put the muffins on the griddle and when you turn them over, and you won't deflate them.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 2, 2008

Yum! As many reviewers mentioned, they don't taste like store bought muffins, but much better. I followed the ideas of several reviewers and gently handled the dough after the first rising. Next time though, I will (as some suggested) let them rise longer on their second rise. 1/2 hour isn't suffient. They are a little time consuming to make, but make a large batch.

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PAT79

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

These were wonderful! My family loved them! When I made them they did not have the same texture as store bought, more of a bagel texture. They taste a little like rolls; it might not be what you're expecting, but boy are they good!! Like another member suggested, I cooked these on low heat for eight minutes on each side and they browned perfectly! I would also suggest eating these while warm. I would highly recommend this recipe, and I'll look forward to making this many more times. Thanks for a great recipe!

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JoyfulChef921

Cooking Level: Intermediate

Home Town: Alexandria, Ohio, USA

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Reviewed: Sep. 17, 2008

This were really good and look like store bought english muffins. If possible, let them rise(second rise) in the pans that you are going to cook them in. I let them rise on the counter and when transferring them to the pan,the muffins deflated somewhat from the rising process and lost some of the crevices. I cooked them in an electric skillet on 300 for 20 minutes and they were perfect.

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GAYLEREYNOLDS

Cooking Level: Expert

Home Town: Lynchburg, Virginia, USA

Living In: Danville, Virginia, USA

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Reviewed: Sep. 14, 2008

I read a lot of the other reviews to get the best tips and tricks I could find then decided to make this along with an eggs benidict recipe... it was a lot of work but it turned out SO good that I havn't stopped making them yet. Pinch of sugar and flour in the yeast, log cut instead of busicut cutter to handle the dough less and let it rise for a final hour. I also had a table-top roast/bake pan that I use for the holiday turkey that worked BEAUTIFULLY!!!

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Raven

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Reviewed: Aug. 9, 2008

I've been making breads since 1983 - Linda I have to say your recipe for English Muffins are the best - way to go. I did make a slight change - I took 1/3rd cup of water from the one cup and 1/8 tsp of sugar to activate the yeast(rapid rise) - no other changes were made. Thanks - Roy from the Philippines

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Roy

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Reviewed: Jul. 29, 2008

My family loved this recipe, and can't wait to make another batch!

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Teri

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Reviewed: Jul. 25, 2008

These are great!!! I cheated and had my bread machine mix and rise the dough for me.

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Renee410

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2008

The flavor of these was great. I'm sad I didn't get any 'nooks & crannies' :( but my boyfriend wouldn't stop raving, so for that alone I will make them again. Thanks for an easy recipe!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 14, 2008

i loved the dough it;s very soft and easy to work with, i used 4 and a half cups of flour, and not as the recipe recomended which is 6 cups. very good recipe, i loved it

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lama

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Reviewed: Jul. 7, 2008

Really good recipe. Delicious and simple. My husband recommended I make these three times a week! A little bit dense, but I will be using this from now on. It was wonderful toasted with jam.

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