It was ok, but I had a couple of problems with it. I added the active dry yeast to the flour, as stated in the recipe & it didn't soften or dissolve, so that the resulting bread tastes somewhat yeasty and didn't rise very well. Maybe instant yeast is in order. Also, 6 cups of flour was WAY too much. After 5c, I had a sticky dough, not a stiff batter. I ended up adding the extra cup, and kneaded in about 1/2 of it. The resulting bread, while tasting good, was not at all like an English Muffin. If I try it again, I'll definitely stop after 4 cups of flour and see if the results are closer to the real thing.

Reviewed On: Aug. 4, 2011

This is almost exactly the recipe my mom passed on to me. The only difference...garnish with a maraschino cherry sliver then and bake at 300 for 20 minutes. It's really important to use room temperature butter and to whip them until the batter is icing consistency! It feels like it takes forever for the dough to whip light and fluffy, but it eventually does, and then they really do melt in your mouth. I use the small pampered chef cookie scoop and can get 3 doz out of a recipe as long as I whip it long enough.

Reviewed On: Dec. 20, 2010

This was super yummy! (I was too lazy to unwrap the caramels and had a jar of caramel ice cream topping that I used instead.)

Reviewed On: Mar. 15, 2010