Reviewed: Jul. 20, 2001

what a treat these were! the kids gobbled them up fast and they are picky! I enjoyed them myself as well...just a bit confused though about the sugar (when to add, since it is mentioned twice. I added it with the shortening and milk)

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VIOLINIST

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Reviewed: May 3, 2001

this is great

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DANIELS JR.

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Reviewed: Feb. 27, 2001

These are awesome english muffins. The recipe can be easily converted to vegan (I used almond milk and saffola.) It's easy to make and the whole family loves them!

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CHRISHC

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Reviewed: Jul. 29, 2000

I am still in the process of making this recipe. However, I do have a question. The recipe states to add the sugar to the shortening and milk. It also says to add the sugar to the yeast and water mixer. I have added the sugar to the milk mixture for ease in dissolving the sugar. The dough has risen beautifully and the muffins are rising before cooking. It seems funny to 'bake' the muffins in the frying pan.

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GBRIDENBECKER

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Reviewed: Jul. 7, 2000

When you can't get English Muffins or even when you can, this is a great recipe. My Husband loved them.

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ALLEGRO761

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Reviewed: Jun. 1, 2000

These were very tasty. They are best would cooked slowly. It takes time but the English Muffins are delicious. They keep well for about a week and toast well.

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