Put ingredients in the machine in the order listed.
Start the dough cycle.
When the cycle is finished, sprinkle cornmeal over your work area.
Use your hands to pat the dough into a 1/2 inch thick rectangle.
Turn the dough so that each side gets lightly coated with cornmeal.
Cut into 8 to 10 rounds.
An empty large tuna can or glass works well.
When you run out of dough, gather up the trimmings and cut more rounds.
Place the rounds on a baking sheet, cover and let rise for 20 to 30
until not quite double.
Heat a non stick pan over low flame. I use a little shortening.
Cook the muffins about 5 to 7 minutes or each side.
They should be golden brown when you turn them.
Let them cool on a rack.
To serve split with a fork and toast.
They will freeze well.
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