Food History
ENGLISH MUFFINS
The story is that an English baker, a certain Samuel B. Thomas, started
making these flat chewy things in America over 100 years ago, from his
mother's tea cake recipe. The English deny that they ever heard or saw
anything like it until they were imported from America. Today you can
find Thomas' English Muffins in most English supermarkets. Imported from
America.
The curious thing is that 'muffins' in the U.S. are not anything like
these so-called 'English Muffins'. (Maybe this was an inexperienced
English immigrant baker's attempt to make crumpets* from a half
remembered recipe of his mother's.) Muffins in America are 'quick
breads' that is, made with no yeast, but leavened with egg and baking
powder.
'English Muffins' are about 3 inches round and 1 inch high, yeast raised
(basically a bread dough) and baked on a griddle. To get the proper
texture when split in two they should not be cut with a knife, but
should be split with a fork. The resulting rough texture gives them a
certain crunchiness when toasted (and helps them hold gobs of butter and
preserves).
They are an essential ingredient in Eggs Benedict .
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-----Original Message-----
From: Erika L Walker-Arnold [mailto:[EMAIL PROTECTED]
Sent: Thursday, December 04, 2003 8:08 AM
To: CF-Community
Subject: RE: Question
NO THERE ARE NO ENGLISH MUFFINS IN THE UK!!!!
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