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Muffins are making comeback
This is a story about making a silk
purse from a sow’s ear.
It started in Victorian England
when the “downstairs” cooks col
lected the remains of all the doughs
and mashed potatoes served “up
stairs” and made them into a tasty
muffin to be fried on a griddle.
“Great Scot!” the gentry chorused
when the bakers’ culinary secret es
caped the downstairs kitchen and
somehow found its way into noble
mouths. The princes loved them as
much as the paupers.
“Drat!” the cooks and scullery
maids groaned, when forced to share.
The downstairs folks lost their muf
fin monopoly; the upstairs folks
licked their lordly lips and the world
found out about English muffins.
The muffins, which had been
served casually around the kitchen
table, were sent upstairs in a heated,
covered silver dish, accompanied by
a folded cloth napkin.
Muffin factories sprang up and
“muffin men” strolled misty streets
ringing a bell to get the attention of
kitchen maids and housewives. The
muffins, split and toasted over an
open fire, showed up as a main at
traction of tea for the high and
mighty and the not-so-either.
The British had a long and loving
fling with the muffins but just after
World War II they turned fickle.
Scones were in and muffins were out.
By the 19505, it was rumored that only
the Queen Mother had access to her
own private supply.
Not to worry. They didn’t become
extinct. Americans had discovered
the English muffin and its fortunes
began to rise once more.
A gentleman by the name of George
W. Bay deserves much of the credit.
He started making and selling En
glish muffins in Chicago using an
authentic recipe brought to America
from England by his grandmother.
That was in the late 19305.
It took a while for the muffins to
catch on and it wasn’t until recent
years, when a chain restaurant intro
duced their egg-on-a-muffin break
fast sandwich, that they became a
popular American alternative to
white bread popped out of a toaster.
Guess what happened? The fast
food chain added its muffin sandwich
to its restaurants in England and now
they’ve been rediscovered in their
homeland.
Meanwhile, back in the U.S.A.,
Americans were having their own
flirtation. Croissants came on like
gangbusters. They, literally, were
everywhere. But their inherent draw
backs now appear to be catching up
with them. To make them at home
can be a two-day project; buying
them can be prohibitively costly.
Move over, croissants. English
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muffins are waiting in the wings and,
along with other muffins, probably
will make the next “in” list. (It
figures, too, that scones, now fading a
little in Britain, may be America’s
next favorite food fad.)
You can make your own, which is a
lot easier than making croissants.
Or you can choose from a selection
of quality muffins at the supermar
ket.
Whichever, always, always toast
them. Their crunchiness is among
their greatest assets.
And, never, never slice them with a
knife. Insert tines of a fork into whole
muffins and then tear apart. The
resulting rough texture sets them
apart from sliced bread.
Here are some things you can do
with the homemade or store-bought
variety.
Montery muffin melt
6 English muffins, split and lightly
toasted
4 ounces alfalfa sprouts
12 slices turkey breast
12 strips bacon, cooked crisp
2 large avocados, sliced
12 slices Monterey Jack or Swiss
cheese
Dipping Sauce
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon sherry, optional
Lightly butter toasted muffin
halves. Layer the following on muf
fins: about 1 tablespoon of alfalfa
sprouts; 1 slice turkey breast; 1 slice
bacon; 2 to 3 slices avocado; and 1
slice cheese. Place under broiler until
cheese melts or microwave on high
for 15 seconds. Serve with dipping
sauce. Garnish with fresh fruit.
Serves 6.
Eggs Benedict
variation
6 English muffins
12 eggs, poached
6 ounces thinly sliced ham cut into 12
slices
1 can (28 ounces) peeled tomatoes,
drained and chopped (\Vz cups)
l h cup juice from canned tomatoes
1 tablespoon dehydrated minced on
ions
1 tablespoon butter
Vt teaspoon salt
Vi teaspoon garlic salt
Vb teaspoon ground black pepper
Easy Blender Hollandaise Sauce, rec
ipe below
Minced parsley
Toast muffins and keep warm.
Poach eggs and drain. Drain toma
toes; reserve Vz cup liquid. In me
dium saucepan, combine tomatoes,
reserved juice, minced onions, but
ter, salt, garlic salt and ground black
pepper. Simmer over medium high
heat for 15 minutes, stirring fre
quently. Remove from heat; keep
warm while making sauce.
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Easy blender
hollandaise sauce
Melt 2 sticks butter until bubbling.
Remove from heat. In blender place 4
egg yolks, 1 tablespoon lemon juice, 1
tablespoon water and salt and white
pepper to taste. Blend at high speed
for 30 seconds. Open top of blender
and slowly pour in hot butter in thin
stream. Hollandaise sauce will be
thick and creamy.
To assemble: Top each muffin half
with a slice of ham. Then add 2
tablespoons of the tomato mixture.
Make a well to hold egg. Place a
poached egg on each half. Top with
hollandaise sauce. Sprinkle with
minced parsley. Serve with steamed
parsley.
Serves 6.
French toasted
muffins
4 eggs
Vz cup cream
2 tablespoons sugar
Vz teaspoon vanilla extract
6 English muffins
4 tablespoons butter
Beat together eggs, cream, sugar
and vanilla extract. Place muffins,
cut side down, in egg mixture and
soak for about 1 minute; turn over
and dip other side to moisten. Stack
muffins, cut side up, until ready to
cook. Preheat oven to 425 degrees.
Place butter in sheet pan; put in oven
to melt. When butter is bubbling,
place muffins, cut side down, in pan
and bake for 7 minutes or until cut
side is brown. Turn over and bake 2 to
3 minutes more. Serve with butter
and maple syrup or powdered sugar
and preserves. Leftover slices can be
refrigerated and then reheated in a
toaster. Serves 6.
Chicken melt
6 English muffins
Butter
4 cups chicken meat
1 cup chopped celery
1 cup mayonnaise
Vz cup bottled French dressing
Vz cup sliced almonds
Salt and pepper to taste
12 slices canned pineapple
12 slices Swiss cheese
In small bowl, combine chicken and
celery. Add mayonnaise, dressing,
almonds, salt and pepper; mix well.
Lightly toast and butter English muf
fin. Divide chicken mixture evenly
among 12 muffin halves. Top each
half with 1 pineapple ring, then 1 slice
cheese. Broil or microwave on me
dium until cheese bubbles. Serves 6.
Homemade English
muffins
2 tablespoons sugar
lVa teaspoons salt
1 package active dry yeast
5 cups all-purpose flour
\Vz cups milk
Butter
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Hwy. 9 South of Gumming
1 egg
2 tablespoons yellow commeal
Cooking oil
Combine sugar, salt, yeast and IVz
cups flour. In saucepan, heat milk
and Vi cup butter to 120 degrees. With
electric mixer at low speed, grad
ually beat liquid into dry mixture
until just blended. At medium speed,
beat 2 minutes, scraping bowl fre
quently.
Beat in egg and 1 cup flour; con
tinue beating 2 minutes, scraping
bowl. Stir in enough additional flour,
about 2 cups, to make dough stiff.
Turn dough into lightly floured sur
face and knead until well mixed.
Shape into a ball and place in greased
bowl, turning dough to grease top.
Cover and let rise in warm place until
dough doubles, about IVz hours.
Punch down dough and turn onto
lightly floured surface; cover with
bowl for 15 minutes. With lightly
floured rolling pin, roll dough about
3/8s of an inch thick. Cut into circles
with 3-inch round cookie cutter; re
roll scraps to make 18 circles in all.
Dip both sides of each circle in
commeal and place circles about an
inch apart on two cookie sheets.
Cover sheets with towel and let cir
cles rise in warm place until doubled,
about 45 minutes.
Lightly grease large skillet with
cooking oil. Heat skillet until hot and
place six circles in skillet. Cook 6 to 8
minutes on each side or until golden.
Repeat with remaining circles. Cool
on wire rack.
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