1. Combine 1 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl. Gradually add water and butter to the flour mixture.
2. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
3. Add 1 cup flour; beat 2 minutes at high speed. Stir in the remaining flour to make a thick batter.
4. Cover; let rest 10 minutes.
5. Heat a lightly greased griddle or skillet to medium (350oF). Coat 3-1/2-inch round cookie cutters with cooking spray and place on skillet.
6. Spoon 1/3 cup batter into cookie cutters; spread batter to fill cutter. Sprinkle with cornmeal.
7. Cook muffins for 5 minutes. Carefully remove cookie cutters with tongs. Using pancake spatula, turn over muffins and cook for 5 minutes longer, or until lightly browned. (To speed cooking, cover with foil or the skillet lid.) Cool on wire racks.
8. To serve, split muffins in half and toast.

Recipe Tip #1: To cook several muffins at a time, use multiple cookie cutters, or 8-ounce cans such as crushed pineapple emptied and opened at both ends, or canning jar rings.

Recipe Tip #2: English muffins can also be baked. To bake, place cookie cutters or round molds on greased baking sheet and spoon in batter as directed above. Bake in preheated 350°F oven for 20 to 25 minutes.