Dear Sun Spots: I would like to have a recipe for English muffins and also the recipe for English Muffin Bread. – No Name, No Town.

Answer: In addition to responses from readers, perhaps you and your family will enjoy the following recipe for Potato English Muffins posted online at www.recipezaar.com:

Ingredients: 1 cup flour, 4 teaspoons baking powder, ½ teaspoon salt, 1 tablespoon sugar, ½ teaspoon nutmeg, 2 tablespoons butter, ½ cup cold mashed potatoes, 1/3 cup milk (plus or minus a tiny bit). Method: 1. In a large bowl, mix the flour, baking powder, salt, sugar and nutmeg. 2. Cut in the butter with 2 knives or a pastry cutter until it resembles coarse meal. 3. Mash the potato until it is smooth. 4. Add it to the flour mixture. 5. Make a well in the center of the flour and add the milk. 6. Mix it lightly with a fork, adding more milk if needed to make a soft dough. 7. Put it on a lightly floured surface and knead it until smooth. 8. Pat it (or roll it) to ½ inch thickness or less. 9. Using a 3-inch cookie cutter (or whatever you use to make 3-inch rounds) cut them out. 10. Dust a griddle with flour and heat until the flour browns just a bit. 11. Cook the muffins on the griddle (at medium to medium-high heat) until they are cooked through and golden brown, turning them once. 12. Serve them hot with your favorite topping.

English Muffins from www.cooksrecipes.com: Ingredients: 1 2/3 cup milk, 2½ tablespoons butter, 1 package yeast, 1 heaping tablespoon sugar, 1/3 cup warm water, 1 egg, 2 teaspoons salt, 1 tablespoon vinegar, 5 cups unbleached flour, cornmeal or bread crumbs. Method: Heat the milk and melt the butter in it. Cool. Combine the yeast, water and sugar. Allow to proof for a few minutes.

Combine the cooled milk mixture with the yeast mixture in large bowl. Add the egg, salt and vinegar, along with half the flour and mix at medium speed for about 5 minutes. Add in remaining flour and mix well. The mixture will be sticky. Cover and allow to rise in draft-free area for 1 hour.

Pour cornmeal or bread crumbs into a bowl. Grease two baking sheets. Take approximately ½ cup of dough into your hand and form a ball. Flatten and place in cornmeal, turning once. Place muffin on the greased cookie sheet and flatten to a 3-inch circle. Allow muffins to rise for about 8 minutes. Heat a griddle or skillet over medium-low heat. Place the muffins on the griddle and cook 7 minutes on each side. Allow to cool completely. Makes about 16 muffins.

You may also be interested in the following recipe for English Muffin Bread from Maytown Manor Bed and Breakfast in Maytown (Lancaster), Pa.: Ingredients: 5 cups flour, 1 tablespoon sugar, 2 teaspoons salt, ¼ teaspoon baking soda, 2 packages yeast (or 5 teaspoons), 2 cups milk, ½ cup water, cornmeal. Method: Set aside 1 cup of flour. Combine remaining flour, salt and baking soda. Heat liquids until warm (120 to 130 degrees.) Add yeast and sugar to liquids and stir to dissolve. Let yeast and sugar sit for 5 to 15 minutes. Add to dry ingredients and beat well. You must have a Kitchen Aid or similar-strength mixer, and be sure to use the whisk attachment. Stir in reserved flour to make a stiff batter. Spoon batter into two loaf pans that have been greased and sprinkled with cornmeal. Sprinkle top with cornmeal. Let rise 45 minutes or covered in the refrigerator overnight. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool.

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