Please pass a warm one and the cream cheese!

Yummy looking!

We LOVE English muffins and English muffin bread, too. Those look scrummy! I have never had a homemade one, I wish you could email it to me, Carolyn. I'll have some whole cherry on mine, please. Mmmmm, mmmm.

Those really look tasty. I will be waiting on mine!

Sue

Yummmmmm Those look sooooo good. Peach or Papaya sounds good but my favorite would be a HOT muffin dripping with peanut butter. I really need to learn how to make breads.

That's mean to post this. I like Eng. Muffins. Seemed to be not so easy to make.

Nice post. Essen Gut!

OK, now I having the craving. Does it come with a recipe, please?

Oooh, they look good!! I've made a lot of English Muffin Bread, but never the muffins. I've boiled myself a fair number of bagels, though. :-)

Yes, recipe, please!

Yes, we need the recipe. They look great!

This is such a simple recipe, it is great for everyone, even beginners...

ENGLISH MUFFINS

1 cup milk
2 tablespoons white sugar
1 Tablespoon package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening, butter or oil
6 cups all-purpose flour
1 Tsp Salt.

Directions
1.Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3.Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4.Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

Thanks! Do you use the shortening, butter, or oil?

Have you ever made these in a bread machine?

I used shortning for these, but the really do taste a bit better with real butter...imho..
Joann, I never have done the dough like that, but I use my Kitchen Aid to mix and knead the dough... with just a bit of hand kneading... I have arthritis in my hands and that Kitchen Aid is something I can not live without...

I don't like corn meal, anything else I could use?
Kathy G in MI

They do look good!
I bought some in the package once, but found them too salty.
I'm keeping your recipe! Toasted with honey. Yum

Kathy, do you mind the cornmeal on Thomas' English Muffins? That's what you'd end up with here--just a dusting.

Yep, that's the one reason I very seldom buy English muffins, don't like the cornmeal. Just one of those weird quirks I have.
Kathy G in MI

You can brush the cornmeal off the top and bottom.. The cornmeal isn't all the way through.. just a light dusting on both sides...

You could probably make them without the cornmeal if you wanted to.. don't see why not.. it is just tradition I guess to use the dusting of cornmeal...

Will have to give it a try!
Kathy G in MI

I am impressed; and with all your homemade jams, too!

I'm impress too! I'm embarrassed to say that I've never attempted anything with yeast......i love to cook, but baking with yeast seems "hard"......

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

Kathy, certainly just flour the "rising" area well...and plunk the muffins down..The corn meal is for nonstick...and now is basically a characteristic of and English Muffin..but certainly not necessary.

I wonder if wheat germ would be just as good on the muffins. Would that be good for the non-stick effect?

Dang, those look really good! Are they light and airy on the inside, with all the little nooks and crannies for butter to melt into?

Of course... got to have those nooks and crannies... yummmm. that's where that melted butter and honey or peanut butter goes and I like those nooks and crannies filled... yummm

Sure Judy, that would work too.

kathyg_in_mi - I had some dough in the refrigerator that was very close to this recipe, but the cornmeal was in the freezer and I didn't want to go get it. I used farina type cereal and it had the same "ball bearing" effect without the taste of cornmeal. Or maybe it isn't the taste that bothers you. Is it taste or the rough feel of the corn meal?