While I’m positive English muffins existed before the 1980s, I recall a specific marketing push that made them seem “new” to my youthful experience at that time. There were all sorts of brands and varieties, some with nooks and crannies, some with raisins, some plain. I have loved them ever since, and if we ever go to breakfast together, you will notice that I almost always order an English muffin instead of toast with my scrambled eggs.

English Muffins

Combine

1/2 c scalded milk

1/4 c short[ening]

1 1/2 t salt

1 T sugar

Cool to lukewarm by adding 1/2 c water

Add 1 cake compress yeased or 1 pkg dry yeast. Diss[olve] as directed. Mix well.

Add 3 c flour. Mix to soft dough

Roll out on floured board to 1/4″. Cut with 3 1/2″ cutter

Place on baking sheet sprinkled with 2 T corn meal, sprinkle top with 2 T more. Let rise tip doubled in bulk (about 1 hr). Bake on hot ungreased griddle about 7 min each side.

Water used to diss[olve] yeast should be subtracted from total liquid.