Do you love English muffins as much as the Icon loves them?

If so read on and you may never need to have store-bought English muffins on your grocery list.

These muffins are a bit tricky to create, but we are certain that after the first skillet comes off the oven top, you’ll figure out the secret to create a perfect one.

Here’s all you need:
   4 cups of white flour
   1 ½ teaspoon salt
   ½ teaspoon sugar
   1 tablespoon yeast
   1 tablespoon olive oil

We created 16 muffins from this recipe.

• Mix the dry ingredients in a large dish.
• Meanwhile heat 1 ½ cup of milk for 30 seconds in the microwave.
• Place the yeast in the warm milk and stir it to get the yeast mixed in the milk – otherwise the yeast sits on top. Give the yeast five minutes to do its thing.

Create a well in the center of the dry mixture. Pour the milk-yeast mixture in the center and begin to stir.

If the mix is too wet, simply add more flour.

Continue to stir the mixture until you agree with its consistency (two to three minutes)/

Now comes the difficult part. Cover the dough and allow it to double in size – this could take 30 minutes.

Our first attempt at muffins includes several errors, but the error-prone finished product was still better than the store-bought muffin cousin. So, don’t fret.

Once the dough has doubled in size punch it down and roll into a one-half inch thin dough.

Again, add more flour if it’s too wet.

Take a three-inch cookie cutter or, as we used, a small glass container. Cut out as many muffins as you can.

Place the muffins on grease-sprayed cookie sheets, cover and wait 30 more minutes for them to continue to rise.

While you wait, you might as well clean up the dishes.

Finally, using a skillet, turn your oven top burner to medium or lower, fill the skillet with muffins and allow to “fry on the skillet” for 5 minutes.

Beware! We learned the hard way. Flip the muffins after about three minutes to make certain they aren’t burning. We continued to flip muffin from one side to the next, like pancakes.

This takes about 10 minutes.

If you can stand it, allow the muffins to cool and then go at it.

The only different – other than the taste (these are better than store-bought) - is that you need to cut these in half with a knife. A fork won’t work.

We added butter and some jelly.