1 c. water & 2 tbsp.
1/2 c. scalded milk
2 tsp. sugar
1 tsp. salt
1 pkg. active dry yeast
4 c. all-purpose flour
3 tbsp. melted butter

Combine in a large mixing bowl water, milk, sugar and salt. Mixture should be no hotter than 105-115 degrees. Sprinkle yeast on top and mix well to dissolve. Add and mix 2 cups of the flour, cover with damp cloth and let rise 1 1/2 hours or until it collapses back into the bowl.

Beat in the melted butter and beat and knead in the remaining flour; knead until smooth. Roll out in a mixture of flour and corn meal, no more than 1/2 inch thick, cut into rounds approximately 3 inches in diameter. Let stand, covered until double. Carefully transfer muffins to a buttered preheated griddle (I use electric fry pan at 325-350 degrees). Cook until light brown and turn once.

Separate muffins with fork before toasting. You'll never be satisfied with another store bought English muffin.

When cool, these should be frozen and thawed as needed, as they lose their freshness in about a day, and will resemble store bought muffins.