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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toothfairy

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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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kyoung

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Redford, Michigan, USA

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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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Annie

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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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Jessi

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Reviewed: Jul. 22, 2008

I never was an english muffin fan until now. Store bought does not compare to homemade. I omitted the poppy and seasame seeds otherwise I followed the recipe as instructed. Instead of greasing the pan I sprinkled it liberally with cornmeal. The cornmeal keeps the muffins from sticking but does need to be changed when placing new muffins to cook in the pan. Use a low heat to prevent burning and most important to check often for golden brown color. My first 4 burnt because my heat was too high I needed to add more cornmeal on the flip which I did not. Mine cooked up using about 10 minutes on the first side and about 8 minutes on the flip. These were so delicious and not difficult to make. Thanks for sharing!

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Linda

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

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Reviewed: Jul. 8, 2008

These are really wonderful! The recipe was easy to follow and they turned out great. I did omit the sesame seeds, but still they have great flavor and texture. My husband loves them! The only thing I will try next time is to let the dough "rest" 10-15 mins after punching down. I noticed my muffins cut from the second rolling turned out fluffier...

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arrow1

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Reviewed: Jun. 30, 2008

Excellent - - even though I seriously worried that I was going to have dough all over my cieling at one point! Ha ha. During the rise, this really does take on a life of it's own, but that's OK, because it seems to work. I made a small loaf and muffins and ended up baking them this time around. Will try the griddle method next time. Thanks!

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Chikee

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

The English muffins are delicious. I substitute 2 Tbsp. wheat germ for the poppy and sesame seeds, but otherwise follow the recipe completely. My hubby loves these, even prefers them to store-bought. :) Thanks.

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