English Muffins

These are easy. And SO SO SOOOO much better than bought ones! If you don't like English Muffins, I would be astounded if you didn't like these. None of that weird tangy taste Mom was saying that most of the kids in our family hated so much. My kids love to eat these fresh off the griddle, but to me English muffins should be toasted. Ahhh. A small piece of heaven on earth.


1 c milk, or 1 c warm water and 1/4 c powdered milk
2 T butter
1 egg
1/2 t salt
2 t sugar
3 c flour
1 1/2 t yeast

Place ingredients in bread machine in order listed. Run dough cycle.
Sprinkle counter top with flour, roll out dough 1/2 inch thick. This is where I usually "mess up". I tend to leave it a bit thicker than a 1/2 inch, and them my muffins end up 6 inches thick, and it's kind of difficult to cook them all the way through. So, go with a half inch. And no, this is not so picky that you need to get out a ruler!
Cut out rounds with a cookie cutter, or a can or whatever. Last time I used a large-mouth canning jar ring, and they were the perfect size (in my opinion). Some people use a tuna can, but NOT IN MY HOUSE! Haha! You can gently wad the scraps up and keep cutting until the dough is all used.
Lay on cookie sheets, or just on the already floured counter to rise for 20-30 minutes.
Heat a dry griddle (I go for high), or frying pan over medium low heat. Cook the muffins for 5-7 minutes on each side. They should be a beautiful golden brown on each side. You can fork one open to make sure that they aren't gooey. If they are, drop the heat.
These are great fresh, next day, or even next, next day and freeze beautifully. They even make good Christmas gifts if, for instance, your in-laws do a food exchange as gifts. Make them ahead, freeze them, bring them along. No last minute/day of, work It's an extra bonus if your sis-in-law is giving out homemade jams at the same time. (Nice timing, Jeanna!) YUM!