Comments on: English Muffins

By: luvmychaos

luvmychaos — Fri, 21 Dec 2012 01:30:44 +0000

So unbelievably good! I was drawn to this recipe for easy instructions and short(er),than most, proof time. It took a little longer than I thought to get the dough made but I’m a poor judge of how long things will take to cool,dissolve,etc.I followed directions as outlined but threw everything in my stand mixer with a dough hook for the mixing/kneading part. The only change I made was adding butter to the skillet,like some other recipes suggested. They came out like perfect puffs of buttery perfection! Oh and as a side note,due to my poor timing judgment,I actually had to leave while they were rising to get kids from school so they rose for closer to 2 1/2 hrs with no effect on the finished product at all! Just thought other scattered moms,would appreciate that added plus!

By: magpiesvt

magpiesvt — Thu, 06 Sep 2012 13:55:19 +0000

Mine definitely were more like hockey pucks. Shucks! I’ll stick to Thomas’ for now

By: alwayssmile

alwayssmile — Tue, 14 Jun 2011 00:28:03 +0000

I used half whole wheat flour and these turned out great. Very easy. My husband LOVES these! Will definitely make again! I also had to cook mine for less time than stated. I recommend for others to start checking them after 4 minutes.

By: cicadagirl

cicadagirl — Fri, 15 Apr 2011 18:08:00 +0000

Hrm. Not sure what went wrong, but these were a COMPLETE failure despite following the recipe to the letter. First of all, the dough was SO dry and crumbly that I could barely get it to stick together. I ended up having to sprinkle a bit of water onto it to get it even close to knead-able. Then, the muffin rounds barely rose at all, even after more than an hour in a nice warm place. And finally, trying to cook them for 10 minutes each side? As if! Doing that, I just wound up with black muffins and a distinct odor of burnt popcorn in my kitchen. I had to cook them for less than 5 minutes a side, on low heat, to keep them from burning…and still basically ended up with flat, dry, hockey pucks.

*sigh*

By: heidimay18

heidimay18 — Tue, 05 Apr 2011 01:11:03 +0000

I didn’t think these were very much work at all. I’m not a fan of english muffins, but my husband loves them so I thought I would try them. I loved these! These will definitely be a regular at our house. I made these with 3 c. whole wheat flour and 2 1/2 c. white flour.

By: tjbaker

tjbaker — Mon, 14 Mar 2011 15:15:53 +0000

I made these last Saturday. They looked and tasted just like storebought. The recipe is very easy to follow. At 1/2 in. thick, mine were doughy in the middle after I cooked them. Next time I will flatten them out some more. Also, I only cooked mine about 4 minutes a side. Thanks for posting this recipe.

By: Tricia @ Saving room for dessert

Tricia @ Saving room for dessert — Sun, 27 Feb 2011 23:36:24 +0000

These were so easy and are very delicious! Thanks for sharing – I never knew you could do that. I froze half of them so we will be eating them for a while. Thanks again – very good recipe.

By: mywvworld

mywvworld — Tue, 15 Feb 2011 14:19:57 +0000

These were wonderful. I will never buy store bought again. I am a newbie when it comes to working with yeast and had no trouble what so ever. Here’s what mine looked like: http://mywvworld.wordpress.com/2011/02/15/english-muffins/

By: dianam

dianam — Tue, 08 Feb 2011 17:11:16 +0000

Absolutely wonderful and fairly easy to do. I will definitely make these again.

By: dianam

dianam — Tue, 08 Feb 2011 17:10:09 +0000

My family and friends absolutely loved these! I tweaked the recipe to add 3 cups whole wheat flour, 2 1/2 cups regular flour since I like whole wheat muffins best. I also reduced the temp and cooking time in the skillet, it may have been my skillet.
This will be a “make this recipe again” in our house! Yummy!