Ann, I have hunted for a while now for muffin tins! Where did you find them?? I want sooooo bad to make them from scrath. I have heard they are so much better than store bought. I was told to use tuna cans with both ends cut off. Okay, but now all the tuna cans have that rounded edge on the bottom instead of an edge like the top of the can has. You can NOT cut the bottom out of the new cans without loosing a finger or messing up your can opener. Why do they have to "fix" everything? That can was just fine the way it was! David loves fresh made loaves of bread too Ann. You don't happen to have a recipe for really good scali bread do you?? I love the way Wal-mart(of all places!) make their Scali bread or the little braided scali rolls!!! OMG...they are delish! Deb

I make crumpets with rings, but cut English Muffins with a cookie or biscuit cutter to the size I want them. Both are baked on a griddle. Crumpets (cooked in rings) are more like a tough pancake and you need to toast them in a toaster or toaster oven to serve, after they were baked on the griddle. You don't split crumpets. I cut English Muffins into squares using a pizza cutter to avoid second-cuts. Second-cuts are cut from the dough left after you cut the dough the first time. You gather it up and re-work it to cut another batch or rounds. This is the #1 cause of tough English Muffins (or biscuits). The trick to English Muffins is to have a well-hydrated dough so you get the open/holey texture. Before I adapted my favorite English Muffin recipe to the bread machine, I would knead the dough with wet hands (just have a bowl of water handy to dip your hands in). Any substantial bread dough can be made into English Muffins. It doesn't require a special recipe, just special hydration, cutting and baking on a griddle. Another tip is to bake them on a griddle where you can cover them for the baking of the first side (bake about 8-minutes), then flip, and bake UNcovered for the other side. I have a large electric griddle that can accommodate a large number of muffins, and the lid to my roaster fits over it for baking the first side of English Muffins. Don't cut English Muffins with a knife, use a "fork" (aka English Muffin Splitter) to split them apart. Otherwise you will destroy the open crumb. A problem people often make is not having enough griddle space to keep up with the number of muffins in the recipe, and will find the last of the batch has over-proofed from the long wait to be baked, and they get poor-quality muffins. If your recipe is large, make half a recipe or retard half the dough, or retard a portion of the cut English Muffins in the refrigerator while working with the first portion. I made homemade yogurt yesterday just so I could make English Muffins today. LOVE the smell of them baking!!! -Grainlady

Tobygirl ~ I grew up on a small farm where we learned to "Make Do" with things we made, raised or grew ourselves... and been doing that for most of my life...even though now I don't have to do it, I love to do it and am so grateful that I learned at my grandma's and mom's side to be somewhat self sufficient with what God has so richly blessed us with. Juelle, Making yeast breads and rolls just take a bit of practice.. and once you learn the basics, then you can start to play with your food and come up with your own creations or variations... There are even some bread recipes that don't require kneading the dough... just make the batter and let it rise and voila.. there you have it. Carolyn

Well.... I do like them a lot. They don't taste the same as Nooks & Crannies, which to me has a sour dough type taste and smell. I got the recipe off of Pinterest, it is posted by CincyShopper. The texture is different then Nooks & Crannies also, these are textured more like bread, possibly from kneading the dough for 10 minutes, I'm not sure but I'm ok with that part. As far as the keeping, I'm not sure how long they would keep but I freeze Nooks & Crannies anyway since I buy several packages. We use 2 muffins a day for breakfast so a pack only lasts 3 days and I would think these would be the same. I froze them in packages of 6 each. I did enjoy making them and will make more, possibly trying another recipe. My house still smelled wonderful like fresh baked bread when I walked out of my bedroom this morning.... Thank you for all the nice compliments!