Reviewed: Aug. 17, 2007

Wow! I love these! 4 stars because I just wish there was a little more big bubbles! I used a oversized one for a veggie burger bun! My mom loves EM's and I can't wait to have her try homemade ones! These would be great for grilling with butter for an egg muffin sandwhich!

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Linriyum

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 20, 2007

Good but they lack the pockets of air that some people LOVE in their english muffins.

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RDoll

Cooking Level: Intermediate

Home Town: Pocahontas, Illinois, USA

Living In: Worcester, Massachusetts, USA

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Reviewed: Jun. 29, 2007

I got the nooks and crannies, must admit, I roll out to 1/4", then fold the dough over on itself, then cut to 3 1/2" circles. Let rise a long time, I have a cold kitchen, it takes longer. And freeze half after they are cooked in my cast iron frying pan, slightly greased each time with PAM spray, as needed. Will look for future recipes from you Linda.

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lana

Cooking Level: Expert

Living In: Manteno, Illinois, USA

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Reviewed: Jun. 28, 2007

these are pretty good. i might make them again, although it might just be easier to buy them.

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kleerae

Cooking Level: Professional

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Reviewed: Jun. 20, 2007

We enjoyed this with Egg Salad English Muffins from this site. I added WW pastry flour to the recipe and used a total of 5 cups flour. This is a dough that requires a delicate touch and minimal handling. On my griddle, the cooking time was extended to at least double.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jun. 12, 2007

My kids loved these. They were easy to make. I didn't find the donut cutter made them big enough. Next time I'll use a larger circle.

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DuncansMom

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Reviewed: Mar. 20, 2007

These took me awhile and made a heck of a mess in my tiny, well-populated kitchen, but the end result was excellent. I used whole-wheat flour, mmm.

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Jane Doe

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Reviewed: Feb. 16, 2007

Hands down, one of the best recipes I've gotten off the web! I had to cook them over low heat, I guess my stovetop has a higher flame than some. For those who were having trouble with the nooks and crannys: knead the dough as little as possible after you punch it down and roll it out. This will decrease the number of broken air pockets. After the first rise, the yeast does not create new pockets, it only enhances the ones that were initially formed. The more you work with the dough after the first rise, the fewer pockets of air you will have. Secondly, let the muffins REALLY rise after you've cut them and are waiting to pan bake them. They may still not be exactly like the ones in the store, but then again, those are commercial muffins and are actually not traditional English muffins.

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LORIKAE

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jan. 12, 2007

These are good but like other reviewers have mentioned, they are missing the nook and cranny features of store bought english muffins. If you split them with two forks, they have a few nooks! I also found I had to cook them over medium low heat in order to cook them through without burning I added some wheat germ and some oats for extra nutrition along with raisins and a sprinkle of cinnamon. They are tasty and my kids love them!

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VTmom

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2007

Mine look a little crazy. I made the muffins a little too large and had to cook them a bit longer. I "protected" them with extra corn meal on the skillet. Very fun project with such great flavor...perfect for hearty eggs benedict!

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 4, 2007

I've made these many times for friends and my food co-op, and everyone loves them. They're wonderful to have around for breakfast or a snack. Sometimes I substitute 2 cups of the flour with 2 cups of whole wheat flour, which makes them especially crisp and a bit more dense. You'll get more "nooks and crannies" if you let them rise a bit longer after rolling out and cutting the dough, about 45 minutes instead of 30. I'd also recommend experimenting with flavors - adding things like cinnamon or honey. Once you've fooled around with this recipie a bit and figured out the way you like them best, you'll never want to buy store bought english muffins again!

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supermiki

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Reviewed: Nov. 28, 2006

These are sooo good, I used whole wheat flour, to make it healthier, but both ways are amazing!

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Strwbrrykizzes

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Reviewed: Nov. 12, 2006

Woah this recipe is H-O-T!!!Love it.Wicked way of enticing people over to your house haha!"my muffins"

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xx-emily-xx

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Reviewed: Sep. 14, 2006

These were just "okay". They look like English muffins, but like everyone else said, they have the texture of dinner rolls. I was not that impressed. I came out with 30 of these things, so they'll be eaten, but I feel funny eating them for breakfast since they don't really taste like English muffins. There are no nooks and crannies. They taste good, just not like English muffins.

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gmarshall

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2006

These were good. They would be better if they did have the nooks and crannies in them. I took some of the suggestions and I put have of the english muffins in the oven at 200 degrees to rise and the others I left out like normal. I found that the ones I put in the oven did rise faster, but the ones I left out still rose. They just didn't rise as fast. I did not notice any other changes. Next time I won't bother putting them in the oven.

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 4, 2006

These were verrrry easy to make. Just the rise time is time consuming. I found that after they were cut into english muffins they didn't rise much. I put them on a cookie sheet in the oven on 200 deg. for 20 min. That did the trick! I cooked them on my non-stick griddle with spray and they took about 6-7 min/side at 325/deg. Like someone else said next time I'm going to try a 4" cutter and as alot of people have mentioned, they don't have nooks and crannies but do has a very strong english muffin taste. Would have given 5 stars if there were nooks and crannies.

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Sharon

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Reviewed: May 14, 2006

I forgot to buy English muffins at the store, so I thought I'd make my own. Wow. Absolutely delicious! I'll probably still keep a pack of store-boughts in the freezer for when I'm feeling lazy, but I know I'll be making these on a regular basis. Thanks so much, Linda!

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Caroline C

Cooking Level: Expert

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Reviewed: May 14, 2006

These were easy to make and were very fun to eat. I am going to experiment a little and see if I can give them a more open texture- mine had a very fine texture.

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sobachatina

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

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Reviewed: May 13, 2006

They were ok. Pretty easy to make, and I liked the texture the the corn meal gave to them. However, next time I will make them bigger, using something larger than a standard muffin cutter- they did not expand horizontally as much as I expected, so I nearly ended up with mini-muffins. VERY dense. Also, I had to cook them substantially longer for the inside to cook. I might cook them partly in the oven next time, and partly on a griddle to get the right texture. Family didn't gobble them up, which is how I gauge recipes, lol. Give them a try if you're an english muffin fan.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Apr. 10, 2006

Sorry but I think this recipe is overrated. I have to agree with those who thought these were not worth the time and effort. These English muffins are attractive and moist but they aren't as like as store bought muffins and they dry out really quickly.

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