English Muffins

English muffins are made from  dough not a batter and they are baked right on top of the stove in a skillet. This recipe calls for the dough to rise just once 35 to 40 min makeing the muffins more pratical
Family fun recipe
1 c milk
3 tbl butter cut into peices
2 tbl honey
1 c warm water (110 F/45 C)
1 pkg yeast
cornmeal
5 1/2 to 6 c flour
1 tsp salt
Combine milk butter and honey in a saucepan. Warm mixture over medlow heat until butter starts to melt, then whisk it briefly. Remove the pan from heat and allow the liquid to cool until lukewarm
While the milk cools pour the water into a med bowl and sprinkle the yeast over it. Stir the liquid gently with a fork. Then set the bowl aside for 5 to 10 min until yeast is dissolved. Line 2 baking sheets with waxed paper and sprinkle on a cornmeal ( this is where they will rise)
 Pour the cooled milk into the dissolved yeast and gently stir the mixture until well blended. Add 3 c flour and salt to liquid. beat the mixture vigorously with a spoon until smooth 100 strokes. Beat in enough of the remaining flour 1/3 c at a time so that the dough is firm enough to knead and no longer sticky
Scrap the dough from the bowl onto a floured surface. dust the top of the dough with flour. Flour your hands and knead the dough for 3 to 4 min. Let the dough rest  5 min.
( I put on dough setting in the bread machine)
roll out the dough with a rolling pin, starting in the middle and pushing the pin from the center out, until the dough is a half inch thick
Cut the dough into circles 3 1/2 inch biscuit cutter i used a canning jar ring
Gather  and reroll the scraps cut more circles into a heart use a knife or scissors to cut a third of the way into the circle round tops. pull to point on the opposite side for the tip of the heart.

1. Transfer the muffins to the prepared baking sheets, spacing them well apart. Sprinkle cornmeal on the tops. Cover the muffins with a dry, lightweight towel and let them rise until they are almost doubled in height--about 35 to 45 minutes.
2.  When the muffins have risen, heat a large, heavy, ungreased skillet over medium heat. (If you have two skillets, you may want to prepare both so you can cook more muffins at once.) Or you can use an electric griddle heated to 300º. Carefully lift the muffins from the waxed paper and place them in the heated pan or griddle, spacing them an inch or so apart. You should be able to fit 4 or 5 muffins in each pan.
3.  Cook the muffins for about 10 minutes on each side, using a spatula to flip them. You may have to adjust the heat if the muffins are browning too quickly or slowly. Transfer each batch of cooked muffins to a wire rack to cool before splitting and toasting them. Makes 1 1/2 dozen.