~-Yeast-Flour Mixture-

In a large mixer bowl, stir together Yeast-flour mixture, set aside. Heat liquid mixture until very warm (120 to 130 degrees). Add gradually to yeast-flour mixture and beat at medium speed 2 minutes. Add egg and 1 cup flour; beat at high speed 2 minutes. Stir in just enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, adding more remaining flour if dough is sticky. Cover with plastic wrap and let rise in warm, draft-free place until double, about 1 hour. Punch down. Cover and let rise again until double, about 45 minutes. Punch down. On a lightly floured surface, roll out 1/2 inch thick. With 3 1/4 inch round cutter (or clean tuna can opened at both ends) cut out muffins. Sprinkle cookie sheets lightly with cornmeal. Add muffins, about 1 inch apart. Sprinkle with additional cornmeal. Cover; let rise in warm, draft-free place until double, about 45 minutes. Heat lightly greased griddle or heavy skillet. With wide metal spatula *carefully* remove muffins (do not compress or puncture muffins or they will collapse) to griddle. Bake over very low heat 8 to 10 minutes on each side or until light brown. (Muffins should sound hollow when tapped.) Cool on racks. To serve, split with fork tines; toast. Makes about 24.

Variations - Oatmeal English Muffins - add 2 c rolled oats to yeast-flour mixture. Use brown sugar instead of white.

Cornmeal English Muffins - Substitute 1 c cornmeal for 1 c flour in yeast-flour mixture. Use molasses instead of sugar.

Onion English Muffins - Add 1 envelope onion-soup mix and 3 T nonfat dry milk powder to yeast-flour mixture and decrease salt to 1 tsp. Increase butter to 2 T and use *only* sugar. Substitute 1 3/4 c water for the milk in liquid mixture (total 2 c water).

Orange English Muffins - Add 3 T nonfat dry milk powder and 1 T grated orange peel to yeast-flour mixture. Substitute 1 3/4 c orange juice for the milk. Increase butter to 2 T.

Mushroom English Muffins - Decrease salt to 1 tsp. If desired, add 1/8 to 1/4 tsp thyme or 1 tsp instant minced onion to yeast-flour mixture. Use *only* sugar. Substitute for the milk 1 can (10 1/2 oz) condensed cream of mushroom soup plus just enough milk to equal 1 3/4 c. Add one 4 oz can mushrooms, drained and chopped, when beating in the egg.

Cheese English Muffins - Use *only* sugar. Add 2 c shredded Cheddar or Jack cheese (1/2 pound) when beating in the egg.

Maple-walnut English Muffins - Substitute 1 c whole-wheat flour for 1 c all-purpose flour in yeast-flour mixture. Use brown sugar or molasses and increase to 3 T. Add 1/2 tsp maple extract and 1 c finely chopped walnuts when beating in the egg. Note - If desired, substitute 3 T maple syrup for the sugar and extract.

(From Woman's Day, Mar 13, 1979 by Pauline M. Miller)