Turn the risen dough into a lightly floured surface. Divide it into equal size pieces.
Roll each into smooth, round balls.
Sprinkle cornmeal or semolina on a baking sheet and arrange the balls on top spacing evenly.
Let the muffins rise until puffy. If the dough was in fridge it will take more time around 1-2 hours and if at room temperature it should take less time.
Warm a skillet and melt some butter. Add 3-4 muffins and cook it on slow on each side for 8-10 minutes. One can close the lid and let it cook. This will help the muffin cook inside out. Do not be tempted to cook on high as the muffins will get brown quickly but will not be cooked thoroughly.
Cook on both the side. If one feels the muffins are browning too quickly or it is not getting cooked from inside, bake it in the oven at 180 C.
Transfer cooked muffins to a cooling rack and continue cooking the remaining.
Split the English Muffins with a fork, spread butter or jam and serve. Or One can make a sandwich by adding some veggies or meat or egg. I toasted them slightly in a toaster and enjoyed it with my Home made Mix Fruit Jam.