These English muffins were one of the last yeast breads that I made in our old apartment. I used a recipe from The Old West Baking Book by Lon Walters. This is also what I used the last of my sourdough starter on, though I have learned from my readers that I had a plethora of other options.
I used my molds to get the shapes correct and to encourage tall and fluffly muffins. Be careful not to fill the molds too much, or you will get thick and cakey muffins instead of light ones.
Enjoy, of course, toasted and with plenty of butter.