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I’m an English Muffin fanatic. They’re complete breakfast heaven to me, especially when turned into a breakfast egg sandwich. I vaguely remember baking a batch eight or nine years ago and as far as I remember, they turned out pretty good. So, now that I have time and space to do some baking again, English Muffins were on the top of my list.


  • 1 tsp active dry yeast
  • 1 Tbsp sugar
  • ½ cup milk
  • 2 Tbsp butter
  • 3 cups flour, divided
  • ¾ tsp salt
  • ¼ cup cornmeal
  • as needed non-stick spray

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