Reviewed: Jan. 12, 2009

It says use an electric frying pan and bake over low heat. Does that mean on the stove top or in the oven. What temperature do you bake it at? It was an easy recipe to follow, but the instructions were confusing.

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Reviewed: Jan. 9, 2009

These tasted great, but didn't have a great look to them or a nice rise either. Next time, I'm not really sure I'll follow through with the second rise, cause I notice that the one side forms a kind of crust and it doesn't look very nice. I also made them with 2 cups all purpose and 2 cups whole wheat.

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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Oct. 11, 2008

My family loves these! The only change I made was to the flour ratio, two cups whole wheat and two cups all purpose. Turns out great every time.

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megmason

Cooking Level: Expert

Home Town: Anderson, Indiana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 20, 2008

Very good, fun to make.

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L.Cumminger

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

i loved these...i made the dough in my bread maker and it worked well for me...i will make these again forsure...thanks for the recipe

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Jul. 12, 2008

So I forgot to add the other 2 tbsp of sugar because it wasn't in the directions and thought they would be horrible. They were great! I didn't miss the extra sugar at all.

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aoli

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Reviewed: Apr. 4, 2008

Great taste and easy to make. This is only the 2nd time that I've tried making english muffins and both times they are cooked on the outside and doughy on the inside. I cooked them on low also, so maybe try even lower, or letting them raise longer for the 2nd raising. I'm determined to get this right!

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SHARRYN

Cooking Level: Expert

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Reviewed: Mar. 12, 2008

This recipe was easy to follow and made a beautiful dough. But when it came to cooking them I just couldn't get it right. 10 minutes per side on low heat made them tough so I tossed them and started over this time cooking them on med for only 5 minutes per side. These looked just like english muffins but the inside was much more dense. I'll keep trying!

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Cher

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2008

I changed the flour ratio to 50/50 and they came out quite good. Next I will try going w/3 cups whole wheat. The second rising didn't rise too much for me, either. So I put them in a warm oven, that seemed to help. I did have a problem with them collapsing as I placed them in the griddle. This is a keeper recipe. Thanks

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CherM

Cooking Level: Intermediate

Living In: Birdsboro, Pennsylvania, USA

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Reviewed: Jan. 24, 2008

Great! I am assuming you add the other two tablespoons of sugar when you mix the milk, salt, w.w. flour, etc. For fun I used applesauce instead of butter and it turned out great.

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Karyn

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Reviewed: Jan. 13, 2008

This recipe was yummy. I made a slight change with the flours, added 2 cups of each instead of what the recipe called for and it was really quite good.

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RamR

Cooking Level: Expert

Living In: Union, New Jersey, USA

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Reviewed: Apr. 27, 2007

Delicious! Another great way to use whole wheat...

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lindystice

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Reviewed: Jan. 19, 2007

Who knew you could make English Muffins so easy!? These came out great, tasted better than store bought for sure - I will never buy again. They did not rise much on the 2nd rising so make sure you use a 4" cutter - I used a round tupperware container to get them the right size.

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