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@0q.9w.8w: l love you so much 💋💋💋💜💜💜😘💋💋💋😘💜😘💋💋💋💋💜💜💋

0q.9w.8w
0q.9w.8w
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Region: IR
Monday 14 September 2026 20:30:20 GMT
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khadem.norzehi
Khadem Norzehi :
سلام خانوم گل سلام سلام سلام
2026-09-30 18:15:23
0
kumeal.sh
Kamil Shaker :
وين هاي
2026-09-16 03:59:58
0
alireza.bazmandeg
Alireza Bazmandegan :
درود🥰
2026-09-15 20:48:02
0
a.z.sh4
a.z.sh :
سلام خانم گل
2026-09-16 16:49:53
0
banyas.istambol
banyas istambol :
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
2026-10-03 22:31:25
0
kazim.sha7
kazim sha :
🥰🥰🥰
2026-09-25 03:44:37
0
ttt2a3
اامیر حمزه امیری :
🥰🥰🥰
2026-09-14 20:54:52
0
hewa_hadad1
وستا هیوا بلباس 👨‍🔧 :
❤️❤️❤️
2026-09-15 19:19:46
1
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English Muffins Recipe Ingredients: 3 cups all-purpose flour, 1 cup warm milk, 2 teaspoons active dry yeast, 1 tablespoon sugar, 1 teaspoon salt, 2 tablespoons melted butter, and ¼ cup cornmeal for dusting. Instructions: In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add flour, salt, and melted butter, then mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size. Roll the dough to about ¾ inch thick and cut into rounds using a cookie cutter. Sprinkle both sides with cornmeal, place on a baking tray, cover, and let rise for another 30 minutes. Heat a lightly greased skillet over low heat and cook the muffins for 6–8 minutes per side until golden brown and cooked through. If needed, finish in a 350°F (175°C) oven for 5–8 minutes. Let cool slightly, split open with a fork, and toast until crispy. Serve warm with butter, jam, honey, or eggs.
English Muffins Recipe Ingredients: 3 cups all-purpose flour, 1 cup warm milk, 2 teaspoons active dry yeast, 1 tablespoon sugar, 1 teaspoon salt, 2 tablespoons melted butter, and ¼ cup cornmeal for dusting. Instructions: In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add flour, salt, and melted butter, then mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size. Roll the dough to about ¾ inch thick and cut into rounds using a cookie cutter. Sprinkle both sides with cornmeal, place on a baking tray, cover, and let rise for another 30 minutes. Heat a lightly greased skillet over low heat and cook the muffins for 6–8 minutes per side until golden brown and cooked through. If needed, finish in a 350°F (175°C) oven for 5–8 minutes. Let cool slightly, split open with a fork, and toast until crispy. Serve warm with butter, jam, honey, or eggs.
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