07Roll it out to about one-inch disk in thickness.
08Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to a baking tray lined with parchment paper. You can place the muffins in the fridge to be cooked off later.
09Cover the muffins with plastic wrap and a tea towel and let rest for about 40-45 minutes for the circled tp puff up more.
10Cook:: Heat a large nonstick frying pan over medium-low heat.
11Place the English muffins onto the frying pan, leaving at least 2 inches between them, and cover with a lid.
12Cook for about 6-7 minutes, flip over and cook on the other side for another 3-4 minutes.
13Repeat with the remaining muffins.
14Store for 4 days at room temperature or freeze for up to 8 weeks.