Reviewed: Apr. 23, 2012

I tried this recipe and it WAS great. I love english muffins but didn't like the steep price for only 6 muffins. I love the "fresh bread" taste. By looking at the recipe I thought it would be a lot of trouble, but it wasn't. This is a MUST try recipe. You will never eat a store brought english muffin again.

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Reviewer:

Reviewed: Nov. 6, 2011

I will use this again. Very good dough. It is strong on the wheat taste, but better fiber content with the entire amount. I used sesame seeds and a small amount to oat bran.

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Reviewer:

glal6909

Reviewed: Apr. 18, 2010

Very tasty! I typically make English muffin loaves, but with guests coming for a few days, decided to try muffins and chose this recipe. Easy to make and picture perfect. I used my largest biscuit cutter (3 1/2 in) and they were small. I think next time I may try to add a little more white flour and decrease the whole wheat - simply because they were a little strong on the whole wheat flavor. Perfect with cream cheese and sugar free blackberry preserves! thanks for sharing

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Reviewer:

Smithanne

Reviewed: Mar. 13, 2010

These are the first english muffins I've tried to make and they turned out beautifully, as you can see in my photo. I found they took a little less time to fry up than indicated but that may have been due to the fact that I used real butter to grease the skillet. I also cut them smaller (3" cutter) to help with the diet. Delicious!

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Reviewer:

Jaydough

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 24, 2010

mine didn't have that characteristic English muffin flavor...

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Reviewer:

Heather

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Cooking Level: Professional

Reviewed: Dec. 29, 2009

Tasted excellent and easy to put together.

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Reviewer:

Shirley

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

Reviewed: Nov. 12, 2009

Not quite the English muffins I expected - I followed the recipe faithfully but ended up with muffins that were more bread-like than English muffin like. The muffins were however very tasty, but my husband commented that their texture was more like a bagel than English muffin. Also found that I deflated them a little after the 2nd rising when I moved them to the griddle - next time I'll just leave them to rise on the griddle before turning on to heat.

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Reviewer:

toothfairy

Reviewed: Sep. 11, 2009

these were fantastic!! so much better than store bought. My husband and I loved these!!!! Will make these from now on. No more store bought english muffins for us. Thank you Linda Rasumussen for the recipe.

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Reviewer:

kyoung

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Redford, Michigan, USA

Reviewed: Mar. 21, 2009

So good! We love English Muffins. Now that I can make them instead of spending money to buy them, we'll be making them all the time. The only thing I changed was I left out the poppy seeds because I didn't have them on hand. Fabulous!

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Reviewer:

Annie

Reviewed: Jul. 26, 2008

I had high hopes for this recipe and it didn't quite live up. My husband and I thought they were pretty good. They didn't rise up quite as much as I had hoped and were a little drier than I would have liked. I will probably try again though and see how the next batch turns out.

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