The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 26, 2005
they were worth the wait to make
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 18, 2005
We love this recipe. We have made a few variations, however....We use trans fat-free shortening, and have had luck adding raisins to the dough. We also mix the dough in the bread machine, then take it out to roll it and cut it into shapes. We don't use grease in our frying pan, and then we put the finished muffins in the oven (at temp 200) to wait for the rest to cook in the pan. We take them all out when they are done, and put them in food storage bags.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 29, 2004
I'm with the reviewer who said she'd buy from the store from now on. These weren't bad, they looked like English muffins on the outside, but had the texture of a dinner roll. Too much work to not have nooks and crannies. sorry.
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Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 21, 2004
Too bad this recipe doesn't have the true "nooks and crannies" of the english muffins we all love. They look great and are simple to make, but even fork split- no holes. Too bad, because the taste is good, but unfortunately, they are not true english muffins.
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Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: Bonita Springs, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 26, 2004
Outside looks similar to a standard English muffin, but texture closer to a dinner roll. Time-consuming to make, but very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 1, 2004
Very good and easy to make. Excellent texture and taste. Using this recipe, and a 1-pound coffee can for a cutter, it makes perfect hamburger buns. After rolling out dough 1/2-inch thick, cut with coffee can and place on lightly floured 11 x 16 baking pan. Lightly brush tops with butter, cover and let rise until doubled in size. Bake at 400-deg F for 10 minutes or until golden brown. Cool on wire rack then slice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 7, 2004
Very good. Lacked the "nooks and crannies" that I'm used to, but still yummy. I'll probably use this recipe instead of buying them at the store. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 5, 2004
These were easy to make and tasted good, nothing outstanding, but just good homemade bread. My children and nieces and nephes really liked them , and they go wonderful with "Cinnamon Honey Butter" from this site. I finished mine in the oven, because I didn't have time to stand over my electric griddle. I fried them for about 10 mins total, flipping as needed to brown them evenly, and then put them on a baking sheet and baked them at 250 for about 10 or so more minutes. They finished nicely and freed me up a bit. I'll make these again, and since they make a lot, you can easily freeze a batch. Next time my kids can help! Thanks Linda for sharing a good old family recipie!
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Cooking Level: Expert

Home Town: Hatboro, Pennsylvania, USA
Living In: Roanoke, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 14, 2004
I am so glad you shared this recipe, I loved them.
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The reviewer gave this recipe 0 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 28, 2003
Excellent and easy to make. It might be noted that if using rapid rise yeast just add dry yeast to dry ingredients (flour, salt etc) then blend in. Premixing yeast is not neccessary if using dry rapid rise type. This makes it even easier to make these excellent muffins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 24, 2003
These English Muffins came out so great, and I have fun making them. To make them a little bit healthier, I used 3 cups of whole wheat flour and 3 coups of all-purpose flour.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 9, 2003
This recipe is (for me) an example of a case where store-bought is actually better. These muffins were very dense and left me wishing I was eating the lighter, store bought version. The whole cooking process was more fun and interesting than the eating for me.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 2, 2003
Good! I used half whole wheat flour, and cooked them in my electric skillet at 325. Had to keep the lid on to keep the 10 minute time but well worth it! The texture is similar to bagels, but it is still very good. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 18, 2003
Fantastic! I love english muffins and I love these better than any I've ever bought. Thank you so much, I've added these to my recipe box and my collection of favorites. I'll be hard pressed to buy store bought again. :o) :o)
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Seaside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 8, 2002
Extremely yummy! They were all gone in a day and a half. I wonder what they would be like if you substituted honey or molasses for the sugar? I'm going to try it next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 26, 2002
These are wonderful!! I found them very easy to make. Made them early in the am, and by lunch my family had eaten half of them....got about 20 from the recipe. I froze the rest and they held up very well. I will certainly use this many times. Thank you so very much!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 5, 2002
My husband and I were very impressed with this recipe! I did have to alter the cooking of the dough: low heat for about 8 min. on each side, and frequently turning them to brown evenly. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 31, 2002
I love these! The yeast will proof faster if you add the sugar to the water/yeast mixture, but I've made it both ways and it works just fine.
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Cooking Level: Professional

Home Town: Salt Lake City, Utah, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 21, 2002
This truly are better than store bought. Well worth your time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 9, 2002
My english muffins came out great except the interior texture of the muffin was more the consistancy of a bagel rather than an english muffin. The inside was more dense and did not have the "holes" an english muffin has. The flavor was very good though. Due to having to take my daughter somewhere, I cooked part of the muffins after a 30 minute final rise and the rest of them after an hour rise and the ones which were allowed to rise longer were nicer and bigger. Delicious toasted and topped with cream cheese!!
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