In large bowl, combine sugar, salt, yeast and 1 1/2 cups flour.

In 1-quart saucepan over medium heat, heat milk and butter until very warm (120 to 130°F). Butter does not need to melt completely.

With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Gradually beat in egg and 1 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 cups) to make a stiff dough.

Turn dough into lightly floured surface and knead just until well mixed, about 2 minutes. Shape dough into a ball and place in greased large bowl, turning dough over so that the top is greased. Cover with towel; let rise in warm place (80 to 85°F), away from draft, until doubled, about 1 1/2 hours.

Punch down dough. Turn dough into lightly floured surface; cover with bowl for 15 minutes and let dough rest. Meanwhile, place cornmeal in a pie plate.

With lightly floured rolling pin, roll dough about 3/8-inch thick. With 3-inch round cookie cutter, cut dough into circles; reroll scraps to make 18 circles. Dip both sides of each circle in cornmeal; place circles about 1-inch apart on 2 small cookie sheets. Cover with towel; let rise in warm place until doubled, about 45 minutes.

Lightly brush 12-inch skillet with oil. Warm skillet until hot over medium heat. Place 6 circles in skillet; cook 8 minutes on each side or until browned. Repeat with remaining circles. Cool muffins on wire rack. If using later, wrap with plastic wrap or foil.

Just before serving, split each muffin horizontally in half with tines of fork; toast in toaster until golden; serve hot.

Makes 18 English muffins.

Submitted by: Miriam B.