If bread is the staff of life, then English Muffins must be the flag which waves upon the staff. Ever since I was a child, English Muffins have been one of my favorite foods. The brand of English Muffins that I crave and consume regularly is America’s most popular brand, Thomas’ (R) English Muffins. While these fork- split delights, known for their “nooks and crannies” are generally considered to be breakfast foods by many people, to me, they are the perfect accompaniment for all types of meals, as well as an “anytime” snack that takes only minutes to prepare, yet offers a wonderful taste that always satisfies.
Thomas’ (R) English Muffins have been produced for over one hundred years. Their unique flavor is pleasant and easy- on- the- stomach, at any time, day or night. When topped with butter, margarine, or vegetable oil spread, they provide a one- of- a- kind taste sensation that ideally complements egg dishes of all types. Thomas’ (R) English Muffins are the ideal product for soaking- up fried egg yolks and provide an excellent platform for all types of breakfast, or egg sandwiches. Quite often, I like to prepare variations on Eggs Benedict utilizing Thomas’ (R) English Muffins. Using either fried or scrambled eggs, I brown the English Muffins in the toaster and place cooked eggs upon the browned muffins, along with some sliced ham, bacon or sausage, then top the combination with some sliced or shredded cheese, creating a truly delicious egg sandwich. Thomas’ (R) English Muffins are also wonderful when they are buttered, then topped with jam, jelly or preserves and served alongside a cup of coffee or tea, for a light breakfast. Because of their pleasant, neutral flavor, I find that Thomas” (R) English Muffins are a great bread item to serve with all types of meals. When eating pasta with sauce, sometimes I brown some Thomas’ (R) English Muffins in the conventional oven, topped with vegetable oil spread, oregano and garlic powder, for a quick, delicious version of garlic bread. The chewy texture of these English Muffins adds to the sensual delight of eating them. Thomas’ (R) English Muffins, more than any other brand, consistently offer a chewy, somewhat sponge- like texture and mouth- feel that makes eating them more pleasureable than consuming regular bread.
Another use for Thomas’ (R) English Muffins that I regularly practice is in the preparation of English Muffin Pizzas. These delectable mini- pizzas are very easy to make and always taste delicious. I simply split some of the English Muffins in half and place them on a lightly- greased baking or sheet pan. Next, I spoon some pasta sauce onto the halves of Thomas’ (R) English Muffins, followed by grated, and/ or sliced or shredded cheese. Any type of cheese will do. Sometimes, I add small amounts of left- over meats and/ or vegetables, such as sliced onions, peppers or mushrooms to the pizzas before topping them with cheese. After heating the English Muffin pizzas in a hot oven until the cheese melts or they are heated throughout, the Thomas’ (R) English Muffin pizzas are ready to eat. The flavor and texture of these muffins makes them always- delicious. These English Muffins are very adaptable. Any way that bread can be used, so can English Muffins. Great platforms for any type of sandwich, wonderful when topped with a slather of peanut butter, or cut into cubes for flavorful croutons, these toothsome muffins are highly- versatile. Although Thomas’ now produces many varieties of English Muffins, I have to state that their Original variety is by far my favorite type. Nutritionally, Thomas’ (R) Original English Muffins contain 120 calories, with 10 calories from fat, per one- muffin serving. All things considered, Thomas’ English Muffins are high- quality, delicious food items that are heartily recommended by this food writer.
