English Muffins

Makes 2 Dozen Muffins

These English muffins rise like puffy pillows as they cook in a dry hot electric frying pan or a griddle. They have a delicate, subtle sweet taste that goes well with jam or butter.


  • 1 recipe Simply Sweet Dough
  • Cornmeal for sprinkling


  1. Punch down the dough and turn it out onto a lightly floured surface. Knead the dough for 3 to 4 minutes, until smooth and no longer sticky. Divide the dough in half and set one half aside, covered with a towel or bowl.
  2. Roll the dough out into a 12-inch circle. Use a 3½-inch round cutter to cut out circles, and place them on a clean kitchen towel. Set the scraps aside and repeat with the remaining dough. Gather the scraps together, roll out, and cut out more circles to make a total of 24.
  3. Cover the dough circles with another towel. Let them rise for 25 minutes.
  4. Preheat an electric skillet to 350ºF, or heat a cast-iron griddle. When you are ready to cook the muffins, sprinkle a 1/2-inch deep bed of cornmeal over the bottom of the skillet or griddle. Place 4 or 5 of the circles on the cornmeal, spacing them 1 inch apart to allow for expansion.
  5. Cook them until nicely browned on the bottom and puffed, about 4 minutes. Turn them over and cook until browned on the other side, 3 to 4 minutes. Remove the muffins to a cooling rack. Repeat the process with the remaining dough circles.
  6. Split the muffins with a fork or a knife, toast, and enjoy. Any leftover muffins can be frozen, well wrapped, for future use.
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