In a large mixing bowl, dissolve yeast in water. Pour milk in a small saucepan & heat. Add marg., sugar & salt & & cool to lukewarm. Add milk mixture to yeast mixure, add egg & half of flour, mixing well. Turn onto floured surface & knead in rest of flour. Return to bowl & cover & let rise until double about 1 hour. Roll dough out on floured surface about 1/4 - 1/2" thick, cut into rings. I use a coffee can. I place the muffins on a cookie sheet that has been sprinkled with cornmeal. Cover; let rise unti light & double. Brown each side in an electric skillet. Heat the skillet to moderately low temp. That will brown each side in 7 min. Ea. I also sprinkle cornmeal in the skillet before browning English Muffins. This recipes makes 12 muffins. Always split your muffins with a fork; do not slice with a knife, for fuller flavor. Split, toast & enjoy. English Muffins freeze well & should be stored in the refrigerator.

I found this recipe in an Encyclopedia Ckbk. ( a hundred years ago ) when I lived in the tiny town of Union City, Ga., where they never heard of English Muffins.