I wanted to get closer to the taste and texture of real Pasco brand muffins that I did with my previous recipe.If you use rice flour, it will make them even more chewy.When they're freshly baked, you can make them look more like authentic Paso muffins by cutting into them 5 mm deep all the way 'round and then pulling them apart with your hands! Recipe by Ruka

Just as good as the store bought ones!

Volunteer Translators: Students in the Translation &Interpretation Seminar, Sapporo University

Tasty muffin for a weekend breakfast, easy and quick.

This is a variation of a recipe I saw in a cookbook.When baking, it will expand, so don't press down. If making it on a frying pan, bake it in two batches. Recipe by Yuuyuu0221

Ever since I tried adapting a healthy lifestyle, I have tried to eat mostly whole wheat. So here is my version of the classic English muffin.You can try to play with the all purpose/whole wheat ratio as you want but bear in mind that whole wheat doesn't rise like all purpose

I wanted to eat my favorite pumpkin squash together with my favorite English muffins, so I made these.The water content will vary with each pumpkin squash, so please adjust accordingly. Recipe by suzu-ren

Adapted from Girl vs Dough

I bought English muffins from the store and noticed they had a nice chewy texture. I noticed that it had rice flour in it, so I tried to copy it at home.These rice flour English muffins are better than store-bought.Sandwich with whatever ingredients you like.The hand-made molds don't need to be oiled, and will slide off the baked bread easily. The molds can also be used many times so they're economical as well. For 6 muffins (9 cm [3.5 in] size molds). Recipe by Ruka

Family tradition for after Easter dinner: beaten fresh farm egg yokes with vanilla and sugar, simmered in a bain marie double boiler, high proof alcohol added, preserved for a year in quart mason jars. A creamy mild after dinner drink, 50 to 60 proof, ( 25% to 30% alcohol) topped with whipped cream. Fresh for weeks in the fridge after jars are opened. Mix any leftovers with equal amount all-purpose flour, one fresh egg, tsp baking powder and bake breakfast muffins, one hour at 350F degrees.

I usual buy corn grits just to use on English muffins. But, I can't use them all up!So, I thought of a clever replacement.When crushing up into pieces, hit first, then roll to crush up. You can use a food processor if you like, or mortar and pestle. It's best to use it right away, so make what you need. Recipe by hirokoh