ENGLISH MUFFIN

     English muffins are flat rounds of yeast-raised rolls that are produced in much the same way as the English crumpet. The muffins should be chewy, with light air pockets.

     Simply called “muffins” in Europe, English muffins used to be cooked on gigantic griddles that were covered with engravings. Today, they are cooked quickly on the hot surface of a griddle and require very little fat.

     An English muffin is a true English muffin only when it is torn apart to be toasted. Never cut it with a knife. It should be pulled apart and laid open to reveal an interesting array of irregular air pockets. Part of the enjoyment of English muffins comes from toasting the rough peaks and valleys to various degrees of golden brown.
Wheat Foods Council www.wheatfoods.org

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