English muffins are actually not truly muffins as they use yeast to expand. English muffins are closer to bread than muffins. English muffins are used by fast food giant McDonalds to make some of their breakfast menu item such as the Egg McMuffin and Sausage McMuffin.

Traditional English muffins are eaten for breakfast and at teatime with butter and jam. You can learn how to make English muffins with this simple recipe.

• Some English muffins recipes use an egg. Add it when you add the milk.

• The liquid you use to make the English muffin should be around 85 – 100 F. If it is too hot, the yeast will take longer or fail to activate. If it is too hot, above 110F, the heat will kill the yeast and the bread cannot raise.

• You can also cook the English muffins in an oven. Halfway of the baking time, turn the muffins upside down.

• You can place the bowl near a fireplace or steam pipes during the winter, but not too close. If the temperature is too high, the yeast will be killed.

English muffins are crisp on the outside but light and fluffy inside. Bread making experience is useful for making the perfect English muffins.

Like all bread making techniques, pay attention and use warm or lukewarm water to make the dough raise well. The temperature of the room where you leave the dough to raise should also be a warm room temperature. The maximum temperature 100F. If it is too warm, and the yeast will die.

• Two baking trays
• Knife or metal spoon
• Plastic film or a damp cloth
• Rolling pin
• 3 inch/ 8 cm round cutter
• Griddle or skillet

• 4 cups all purpose flour
• 1/2 cup warm water
• 1/2 tsp sugar
• 1 package active dry yeast
• 1 cup warm milk
• 1tsp salt
• 1 1/2 oz/ 45g melted butter
• 1 cup of cornmeal
• additional flour for dusting

1. Take a teaspoon of the flour, mix it with the sugar, yeast, and the warm water. Mix until smooth. Cover with a plastic film or a damp cloth and let it stand for 10 minutes in warm room temperature until the mixture becomes bubbly.
2. Sift the flour and salt on a large bowl, and make a well in the center. Add the milk, melted butter, and the yeast mixture. Mix until it forms a soft dough with a knife or metal spoon. Add flour when the dough is too soft, and add the milk if the dough is too hard. The dough should be able to come together, but not too soft or sticky in your hands that you cannot knead it.
3. Transfer the dough to a lightly floured surface and knead it until smooth. Form the dough into a ball shape. Place it in a large bowl with plenty of space for the dough to rise. Cover with a plastic film or a damp cloth. Let it stand in warm room temperature until it doubles in size, for around 1 - 2 hours.
4. Dust 2 baking trays with flour lightly.
5. Transfer the dough to a lightly floured surface. Knead the dough again until smooth. With a rolling pin, roll the dough to1/2 inch/ 1 cm thickness. Cut the dough the cutter and place the muffins to the trays. Cover and leave to raise again for around 20 minutes.
6. Roll the muffins in a bowl of cornmeal. Shake off excess cornmeal.
7. Heat the griddle or skillet and lightly coat it with oil. Cook each side for 6 - 8 minutes until it turns golden brown and crusty.
8. Serve with butter and jam.