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No-Knead Homemade English Muffins (No Oven Needed)

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All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!


Hi Bold Bakers!

I’m so excited to introduce you the yet another no-knead bread recipe! Similar to making sourdough, this too is a fermented dough. You get an amazing crust, flavor, and bubbly texture, BUT you don’t need a starter! The result is a dough that is perfect for making into many breads — including ENGLISH MUFFINS!

If you thought English Muffins involve a lot of technique and baking experience, watch and learn as I show you how easy it can be!

What Gives English Muffins Their “Nooks and Crannies?”

English Muffins are all about the big pockets of air, that create the “nooks and crannies” inside the bread. If you’re like me you love loading yours up with butter, as it just seeps right into those nooks, making for the most comforting breakfast. In this recipe what creates these pockets of air are the bubbles formed during fermentation.

The longer you leave your dough before baking, the more bubbles you will create an even better flavor.

How Do You Store English Muffins?

After you make these from scratch, you will not feel the same about buying them at the store! I like to cover and store them at room temp for 3-4 days. Even better, make a big batch and freeze for them up to 8 weeks, so you always have them for breakfast and brunch!

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Why Is My Dough So Sticky?

No bag of flour is the same from country to country or even town to town. Which means, your flour can absorb liquid differently to my flour. So, when making ANY bread doughs you always need to hold back liquid until you get the consistency that I show you.

This is a sticky dough, but it should not be really wet. Watch the video for a visual reference of the dough.

Is an English Muffin a Muffin or Bread?

Ok, so these are bread, not a muffin. They were originally called “English” muffins to distinguish them from the sweeter cupcake-like muffins that originated in the United States.

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Tips and Tricks to making Homemade English Muffins:

  • Use 1/2 whole wheat flour and 1/2 all-purpose flour for whole wheat English muffins
  • If you live in a cold climate and are worried your dough might not proof, heat your oven then turn it off and leave the door open to warm up your kitchen and create a warmer environment for proofing
  • Use dairy-free milk and coconut oil instead of butter for vegan English Muffins
  • You can bake these in the oven, but you’ll get a different result
  • These cannot be made in the microwave
  • Coat the bottom and top of your English Muffins in fine cornmeal before cooking off for a crispy textured crust
  • Wrap them up and freeze for up to 8 weeks. Defrost at room temperature, toast up and enjoy!
  • After the 18 hour fermentation period you can put your dough in the fridge for up to 3 days

Try My Other Breads!

Don’t forget to follow Bigger Bolder Baking on Pinterest!

 

4.75 from 48 votes
english muffin, english muffin recipe, homemade english muffins, how to make english muffins, making english muffins, english muffin help, making english muffins at home, easy english muffins, simple english muffin, english muffin recipes, bigger bolder baking
Homemade English Muffins Recipe
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!

Course: Breakfast
Cuisine: English
Servings: 8 English Muffins
Author: Gemma Stafford
Ingredients
  • 2 1/2 cups (12 1/2/355g) all-purpose flour
  • 1/4 teaspoon instant yeast
  • 1/4 teaspoon salt
  • 2/3 cups (5floz/142ml) milk
  • 1/2 cups (4floz/115ml) water
  • 1 tablespoon butter
Instructions
  1. In a medium bowl, add the flour, yeast, and salt. Mix briefly.
  2. In a separate jug, add the milk, water, and butter. Pop it into the microwave for 15-30 seconds or until it's lukewarm and the butter has melted. Take care not to let it get too hot.
  3. Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky. (NOTE: See video about holding back liquid until you get the right consistency of dough).

  4. Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours) 

  5. The next morning, the dough will have doubled in size. Turn it out onto a floured surface.  Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.

  6. After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly over an inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)

  7. Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another a baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.

  8. Cover the muffins with plastic wrap and a tea towel and let it rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. Proceed to cook!

Cooking the English Muffins:
  1. Heat a large nonstick frying pan over a steady, medium to medium-low heat.

  2. Using a flat spatula, carefully move over the English muffins onto to a non stick frying pan and cover with a lid.

  3. Leave at least a 2 inches between each muffin. It makes 8-10 muffins so you will probably need to cook them off in two batches. Take extra care when moving your muffins to avoid compressing the dough and knocking out the bubbles.

  4. Cook on this side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully.

  5. Flip over and cook on the other side for another 3-4 minutes. 

  6. Set the muffins aside to cool down before eating them fresh. These muffins also toast up really well. 

  7. Store for 4 days at room temperature or freeze for up to 8 weeks. 

Watch the Recipe Video!

Recipe Notes

See video about holding back liquid until you get the right consistency of dough.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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68 Comments

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  1. Coopsta on August 17, 2019 at 9:02 am

    I’m going to make up the dough today and cook them tomorrow. I don’t have a really big pan and was wondering if I could use my electric pan instead. If so, what temp should I put it at? It has temps from 200-400f and all in between temps. Also how do you save recipes on here?

    • Gemma Stafford on August 18, 2019 at 5:52 pm

      Hi,

      Yes you can use your electric pan. Put it on a medium heat so whatever that is on your machine, maybe 300oF or less.

      Best,
      Gemma.

  2. Gazala wasim on August 15, 2019 at 4:53 am

    Hi Gemma . I am your great fan. I love your recepies.
    I want to know if I could bake these muffins in oven.

    • Gemma Stafford on August 16, 2019 at 2:59 pm

      Hi,

      Really glad you like my recipes. This bread is made for using on the stove top. I don’t recommend the oven.

      Best,
      Gemma.

  3. Aamna on August 6, 2019 at 10:39 pm

    Can we store the muffins in fridge after cutting in shape for later cooking?

    • Gemma Stafford on August 7, 2019 at 4:43 am

      Hi Aamna,
      yes! this is possible with all yeast bakes. Refrigerating the dough slows down the development, but it will not hold it indefinitely, you will need to bake within a day to prevent it over proofing. Cover it lightly but well too.
      It may be better to refrigerate the batch before cutting, it will prove quite quickly for you once you have handled it for shaping, that is what I would do. The dough then can be refrigerated for a longer time.
      Gemma 😉

  4. monica.tan on July 20, 2019 at 9:11 pm

    Hi Gemma, thank you so so much for sharing this lovely recipe! I have tried it and it was sooo good, the muffins had lots of air bubbles which we loved! Will definitely be making this again in the future. They tasted so good just with some salted butter! YUM!

    • Gemma Stafford on July 21, 2019 at 8:23 pm

      I’m really really thrilled to hear that!! I just finished mine that I had in the freezer so I need to make more.

      Best,
      Gemma.

  5. Nel Rondeau on July 12, 2019 at 2:02 pm

    HI Gemma, I love the English Muffin recipe. I have made them four times now. Used three different cooking methods, my large fry pan, an old electric grill and a grill that I use on my fifth burner for grilling (gas). Went back to the large fry pan because I can get a complete sealed cover on it instead of using a upside down jelly roll pan. However I was not very successful rolling the dough and opted out to cutting the dough ball into eight pieces and pinching into a ball then flattening. These are so easy. Can’t wait till the book comes out but I’ll have to wait patiently.

    • Gemma Stafford on July 12, 2019 at 2:56 pm

      Nel, awesome! Thanks for sharing! AND thanks for ordering my cookbook! Gemma 😊

  6. Lori Mussatto on July 3, 2019 at 12:57 pm

    Can these be made with whole wheat flour? Would I need to change anything?

    • Gemma Stafford on July 4, 2019 at 7:36 am

      Hi Lori,
      these would not have been traditionally made with wholewheat flour. If you decide to do this it will be best to do it as 1/2 wholemeal and 1/2 white. That will give it the best chance of success.
      Whole wheat flour The word “whole” says it all here. This means that the bran, the germ, and the endosperm of the wheat have all been left intact. The flour is made up entirely of wheat kernels, either coarsely milled or finely milled. This flour is regarded as being a healthier option, being very high in fiber. A good choice for all sorts of breads and some cookies, not so much for fine baking. Graham crackers are made with this type of flour.
      Whole wheat flour has gluten, but it is not as available as in white flour, because of the way it is milled. Many of the yeast recipes can also be used with whole wheat flour, and there are strong wholewheat flours developed for this purpose.
      A blend of white and wholemeal will work well too and adding a little more yeast, and more sugar will also help with this flour.
      Haha, probably more information than you need, but always worth understanding what you are doing!
      Do let us know how you get on with this, other bold bakers will be happy to hear.
      Gemma 🙂

  7. Binaifer on June 29, 2019 at 12:36 am

    Hi Gemma,
    This one seems amazing! Can you also add sourdough recipe. It’s a favorite at home!

    • Gemma Stafford on June 30, 2019 at 4:06 am

      Hi there,
      yes, a sourdough, as you know, is a fermented dough. The no-knead recipes here (https://www.biggerbolderbaking.com/?s=No+knead) is a fermented dough, a bit like sourdough, but using yeast as a starter.
      A sourdough starter is a process, a long process, not for everyone. It is a bit like keeping a pet, it needs to be watered and taken out, or used, almost on a daily basis to keep it alive. I have it on my to do list, will get to it!
      Gemma 🙂

  8. Lorraine Black on June 17, 2019 at 5:03 pm

    Hi Gemma, I love your recipes! I have a question about the conversion to grams in the recipe.
    My understanding has been 1 cup of AP flour weighs 4.25 Oz or 120.4 grams (based on 28.35 grams per ounce) which would make 2 1/2 cups be 300.8 grams, or 10.5 oz rather than the 12 1/2/355 grams listen in recipe. Have I been using incorrect factors in converting cups of flour to grams in my baking as I always weigh my flours and liquids?
    I’m excited to try these gorgeous English Muffins.

    • Gemma Stafford on June 17, 2019 at 5:31 pm

      Hi Lorraine! Thanks for reaching out. For APFlour, my conversion is 1 cup (5oz/142g) and 1/2 cup would be ½ cup (2 ½oz/71g). Of course, this will differ with liquids.

      These measurements are based on my learning and experience. You might notice other charts vary and that can be for multiple reasons (e.g. different flours weigh different amounts or you scoop rather than fill your measuring cup).

      Hope this answers your question!

      Gemma 😊

      • Lorraine on June 17, 2019 at 8:18 pm

        Thank you Gemma! I appreciate the instruction, and will adjust accordingly.
        Lorraine.

  9. ShamimaS on June 10, 2019 at 12:27 am

    Hi Gemma!

    Tried it yesterday and had it with curry.It was great.Thanks dear for sharing such lovely recipes.

    Shamima

  10. Ania on May 30, 2019 at 12:26 pm

    Greetings from Poland! Gemma, I love your recipe. I have never tried english muffins before but they look like polish brad rolls.
    Definitely I am going to make them 🙂

    • Gemma Stafford on May 30, 2019 at 11:36 pm

      Yay!!! I’m thrilled to hear that. Thanks for trying it out 🙂

      Best,
      Gemma.

  11. Iris Garcia on May 29, 2019 at 9:23 am

    I am looking forward to making this recipe but I have a question. Is instant yeast the same as regular yeast? I’m confused!
    Thanks so much!

    • Gemma Stafford on May 30, 2019 at 1:36 am

      Hi Iris,

      This is a great question. So, you can use active dried or fast action yeast. They are similar except fast action doesn’t require you to let your dough rise a second time unlike active dried yeast. If you have the pleasure of using fresh yeast then note that you need to use twice the amount given for dry.

      Hope this makes sense,
      Gemma.

  12. Airin on May 26, 2019 at 2:32 pm

    Hi Gemma could I use rice flour instead of all purpose flour for this recipe?

    • Gemma Stafford on May 28, 2019 at 12:00 am

      Hi Airin,

      I would be a bit worried that you wouldn’t get the same results I did. Try a gluten free all purpose flour and you might have better results.

      Best,
      Gemma.

  13. Andrew Fletcher on May 26, 2019 at 10:49 am

    Great recipe! I’m curious what would happen if you say let the dough ferment for 24 hours? Would it have a much more sourdough flavor?

    • Gemma Stafford on May 30, 2019 at 2:52 am

      Hi Andrew,

      Sorry for my late reply. It will get boozy and even more like a ‘mock’ sour dough. After 18 hours pop it in the fridge but you can keep it there for a few days before using.

      Best,
      Gemma.

  14. Jennifer Kelly on May 25, 2019 at 8:32 pm

    Hello I’m eating spelt bread and wanting to make my own do u have a recipe

  15. Betty on May 21, 2019 at 3:50 pm

    Hi, I have a question. I only use stainless steel fry pans, so would I use butter, olive oil or coconut oil to fry the muffins?

    • Gemma Stafford on May 21, 2019 at 7:49 pm

      rubbing the pan with a little olive oil might be best. Butter will burn faster so might not be the best option.

      Best,
      Gemma.

  16. Laura on May 19, 2019 at 8:02 am

    Hello, Gemma,
    I have a proofer because my house is at a constant 72 degrees. I usually proof my breads at 82 to 85 degrees farenheit. Is that too high? How warm would you proof hour bread recipes?

    • Gemma Stafford on May 19, 2019 at 4:22 pm

      Hi Laura,

      The optimum temp is around 80F. I proof at room temp which here in LA is around 75F.

      I would rather go cooler than hotter.

      Hope this helps,
      Gemma.

      • Laura on May 20, 2019 at 4:36 pm

        Yes, thank you

  17. Juliet on May 19, 2019 at 12:07 am

    Hi Gemma. Love your recipes. I live in Malaysia where the climate is very hot and the yeast will take definitely a shorter time to proof. Can I just make the dough n keep it overnight since you need 18 hrs? If I keep it overnight will it “over proof”. Thanks and God bless

    • Gemma Stafford on May 19, 2019 at 3:47 am

      Hi Juliet,
      you can proof it in the fridge. start it at room temperature, for about 1 hour, as you see it develop remove it to the fridge. do cover the bowl down well while leaving space for the dough to expand. It will continue to ferment in the cool place. you can roll it and shape it then from the fridge, but this time proof at room temperature. You will know when they are right, they will have doubled in size, I suspect about 30 minutes in your case.
      I hope this is of help,
      Gemma 🙂

      • Juliet on May 19, 2019 at 10:31 pm

        Thanks so much Gemma for your help. Will try it tonight and after an hour transfer it to the fridge to proof. I take it that I can shape it the next morning and proof it again at room temperature after which I will “fry” it on the skillet as per your video. Thanks again & GB

  18. Susan on May 18, 2019 at 2:05 pm

    Do you have a crumpet recipe?

    • Gemma Stafford on May 19, 2019 at 2:29 am

      Hi Susan,
      Now that we are on this roll I really must get that recipe up on the channel, love a crumpet, the ultimate nook and crannies bake! Thank you for this suggestion, I will email you a reliable recipe right now,
      Gemma 🙂

  19. Bilkis on May 18, 2019 at 10:32 am

    Hi I would like to know if I can bake these in an over and if at what temperature and for how long. I thought it may be faster that way. Love ur video they are so easy to follow and I like ur accent

    • Gemma Stafford on May 19, 2019 at 2:14 am

      Hi there,
      They will of course bake in the oven, but that defeats the idea. They are likely to bake more like a bread roll and less like a muffin.
      However, good and hot 220c/440f for about 10 minutes. Bake on a flat pan, double the pan if you can, and flip them through the bake. That should give you a good result,
      Gemma 🙂

  20. Barbara on May 18, 2019 at 9:19 am

    Hi, I’m from Costa Rica and I wonder if after the English muffins are cooked can be put on the freezer for later on. They keep well? Thanks for your answer

    • Gemma Stafford on May 19, 2019 at 2:11 am

      Hi Barbara,
      Yes! these will keep very well in the freezer. Do cook first, that is always best,
      Gemma 🙂

  21. PaulaWiid on May 18, 2019 at 2:30 am

    Amazing recipe as usual!! Sooo easy and they smell delicious. Currently finishing off the last 4 (made a double batch to freeze for later, but not sure that is going to happen!!) Definitely saving this one and sharing far and wide!!

    • Gemma Stafford on May 19, 2019 at 2:08 am

      Hi Paula,
      delighted to hear that, thank you for this lovely review. Make a great alternative to scones too, though need a bit more planning!
      Gemma 🙂

  22. Patrick Musni on May 17, 2019 at 11:54 am

    Hi Gemma,
    This recipe came out great! Being a native San Franciscan, I was wondering if you could use buttermilk instead of regular milk for more zing in the flavor?

    • Gemma Stafford on May 18, 2019 at 1:31 am

      Hi Patrick,
      you can certainly experiment with this. Interesting too that things like Kefir, fermented milk, contain yeasts naturally which work well in baking, almost like a sourdough too. Again this would be a fermented/no knead bread.
      Once you get going with this you can experiment to your heart’s content. The acid in the buttermilk will not affect any added yeast.
      Let us know how you get on with this, you may be starting a trend!
      Gemma 🙂

  23. Camille on May 17, 2019 at 10:47 am

    Can you substitute gluten free flour in this recipe

    • Gemma Stafford on May 17, 2019 at 11:21 am

      Hi Camille,
      The gluten is necessary here, and in place of that xanthan gum may give a reasonable result. Some all-purpose GF flour is formulated with xanthan gum and used for yeast baking. You can try this, even a sample recipe. However, wheat flour is really the best thing for this type of recipe.
      Gemma 🙂

  24. catherine on May 17, 2019 at 10:21 am

    5 star all the way!!

    • Gemma Stafford on May 17, 2019 at 11:10 am

      Thank you Catherine <3

  25. Catherine on May 17, 2019 at 10:18 am

    Hello Gemma, Just wanted you to know that I believe these are the best english muffins that I have ever made.I mixed up the dough at noon yesterday and just finished rising and frying them off. They are all I was hoping for -light and airy with lots of holes and a crispy exterior.Just ate one with butter and homemade strawberry jam. SO YUMMY!! Thanks for another great recipe.

    • Gemma Stafford on May 17, 2019 at 11:10 am

      Hi Catherine,
      thank you so much for this very kind review, I appreciate it,
      Gemma <3

  26. Chit on May 17, 2019 at 6:59 am

    Hi Gemma…it’s 10pm here in the Philippines. I started to proof lunch time so by the time I wake up my dough is 18 hours rising and ready to be shaped. So excited!

    • Gemma Stafford on May 17, 2019 at 8:38 am

      Good woman Chit!
      I am delighted you are trying this recipe. No-knead bread is a joy when you remember to get them ready the night before baking!
      Do let us see the results,
      Gemma 🙂

  27. lisa on May 16, 2019 at 8:49 pm

    hi Gemma,
    what can i substitute for the yeast?

    • Gemma Stafford on May 17, 2019 at 11:02 am

      Hi Lisa,
      this type of thing is generally made using yeast, it is what gives it the structure. However, there is a crumpet, which is a similar thing, though more of a waffle type batter, and it works really nicely too. I need to get to that, I will add it to my list,
      Gemma 🙂

  28. Mie on May 16, 2019 at 2:49 pm

    HI Gemma! This looks so yummy! I understand from the video that the gluten in the flour is important, but will anyway ask: would it work with gluten free flour mix?

    • Gemma Stafford on May 17, 2019 at 11:08 am

      Hi Mie,
      the thorny question! When you use yeast you are generally looking for gluten to form the structure of the bread. When you do not have this then xanthan gum works well enough to mimic gluten in GF flours. Some all-purpose GF flour will have this included, it takes a very little to make a difference. So, I say experiment with this, it is worth working this out for yourself, you will learn a lot.
      Gemma 🙂

      • Mie on May 21, 2019 at 2:16 pm

        Thank you! And thank you for sharing your recipes so generously! 💖

  29. Linda Pitts on May 16, 2019 at 10:29 am

    Hi Gemma, I am an English woman who loves to bake and I adore English muffins. What is the difference between American cup measurements and English ones? It gets very confusing, also are American tablespoon measurements different from English ones? Linda.

    • Gemma Stafford on May 17, 2019 at 2:39 am

      Hi Linda,
      in the UK there was never a customary cup used to measure as such, and now the cup used tends to be the same as the US one. Imperial measurements are the usual, pounds and ounces, measures on a scales were more common from earlier times. American tablespoons are generally regarded as being 15ml, and a teaspoon 5ml, liquid measurements. These too are measures of volume so it depends on how they are loaded! All very confusing.
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different from sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get digital scales, it will be the most accurate of all!
      I hope this is of help,
      Gemma 🙂

    • Linda Pitts on May 17, 2019 at 2:46 am

      Thank you so much Gemma for your reply it has been very helpful. Just love your recipes.

  30. Marylou Horrocks on May 16, 2019 at 10:21 am

    Would I be able to use my IP for a quick rise, or is it best to allow the dough to rise for 12- 18 hrs. at room temp
    P.S. I have pre-ordered your new and long-awaited cookbook and can’t wait until it comes!

    • Gemma Stafford on May 17, 2019 at 2:32 am

      Hi there Marylou,
      If you want to proof these quickly you will need to knead them. That can be done by hand or with a dough hook. The big difference will be in the flavor. The long proofing time allows that slight sourdough flavor to develop.
      Thank you for the kind support, we are so excited to get this book into our hands too, it was a lnog birthing process!
      Gemma 🙂

  31. Leslie Pelkey on May 16, 2019 at 8:04 am

    Hi Gemma. I have not tried your recipe yet but was wondering if there is a gluten free version. In your opinion could you get a similar muffin using almond flour?

    • Gemma Stafford on May 17, 2019 at 2:02 am

      Hi Leslie,
      the issue is that yeast baking relies on the gluten in the flour to get the texture right. You may get a good result with an all-purpose GF flour with added xanthan gum, but I really am not too sure. do you know TEFF flour, this may work well with the xanthan gum and it is gluten free too. Nothing will give the same result as wheat flour in this recipe,
      Gemma 🙂

  32. Chit on May 16, 2019 at 7:17 am

    Hi Gemma! This is what I have been waiting for a long time! I remember u even suggested this to you! I am so excited! I hope I make it well! Will update you! Thanks!

    • Gemma Stafford on May 17, 2019 at 1:52 am

      That is great Chit, we will await your review,
      Gemma 🙂

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