For my first try at making English Muffins, I chose Alton Brown's method. Not a whole grain in sight, but the recipe seemed approachable for a first attempt and reviews were generally favorable. And I like Alton Brown. :)
Next morning, I made rings out of aluminum foil following instructions in one of the reviews. I started with two scoops of batter, using a #20 disher as instructed. They cooked up well although they were tricky to turn because the dough was so wet. Two scoops produced some thick muffins! I could only do three at a time on my small griddle so for the second round I used 1.5 scoops of dough. That seemed to work better, although to be fair they do shrink a lot after they're cool. Probably the hardest thing was keeping the cast iron griddle temp near 300 degrees on the electric stove. Argh! That alone got me thinking about buying an electric griddle, although I have no other use for one. And if you watch Alton Brown, you know how he feels about uni-taskers.
One of the reviewers said these were actually crumpets, not proper English muffins. I don't know from crumpets, but that may be it.
Will I make them again? Probably not as written. I want to look for a version that is at least partially whole-grain, with a heartier texture. And if I could bake them in the oven, that would be a total bonus.
But I made them myself, and the family ate them. BYOB Score!