English Muffin Recipe: (Makes approximately 20 muffins)

1 cup (237 ml) water 2 tablespoons (30 ml) 105°-115° water
1/2 cup (118 ml) scalded milk 1 -package active dry yeast
2 teaspoons (10 ml) sugar 4 cups (.95 liter) all-purpose flour
1 teaspoon (5 ml) salt 3 tablespoons (45 ml) butter, softened

Dissolve 2 tablespoons water and yeast for 3 minutes. Combine water, milk, Sugar,
salt and yeast mixture. Gradually beat in 2 cups flour. Cover with cloth. Let
rise in warm area, 85°F (30°C), about 11/2 hours or until dough collapses
back, into the bowl. Beat in butter. Beat or knead in remaining flour.
Press dough to a thickness of 1/2 inch and cut out with muffin
rings. Let them stand on lightly greased cookie sheet until
dough has doubled in bulk. Carefully slip a thin pancake
turner under the muffin rings -and transfer to a fairly hot,
well buttered griddle. Remove rings. Cook until light
brown. Turn once. Cool on rack. To separate muffins
before toasting, use a Muffin Splitter.
Serve with butter and marmalade.

Crumpets Recipe:
Follow recipe for English Muffins, but increase milk to
12/3 CUPS (395 ml) and grease muffin rings before using.

HIM:
To retain fresher flavor, freeze muffins not eaten
Mal day. Defrost Them as needed.

Care Instructions:
Wash in warm soapy water, dry thoroughly.