Bake on dry griddle (I like electric best, set at about 350 degrees) until golden on each side. Turn the muffins about 3 or 4 minutes after they begin to cook so that both sides are flat. If they bake too long on the first side, they will rise and get round on top instead of being flat. They can be turned again, after they begin to brown, to cook evenly on both sides. Refrigerate muffins that you don't eat that day. Makes about 1 dozen English Muffins. Breakfast tip: Slice muffin and toast lightly; fry an egg (yolk broken), and a couple of slices of crisp bacon or a sausage patty, topped with a slice of cheese for your own breakfast sandwich! Also delicious toasted or plain, with the jam of your choice or honey.
Speaking of honey, yesterday was Valentine’s Day… my sweetheart has been gone for eight years, but my dear friend stopped by yesterday with a gorgeous floral bouquet and a box of chocolate mints! She is also a widow, so I am her sweetheart this year! It brightened my day, for certain.