English Muffins: Not Just for Breakfast Anymore

English Muffins have been around since the 1800's.
Originally eaten by the "downstairs" servants in England's Victorian society, the English muffin surfaced and rose to prominence in Great Britain when members of all classes of society became aware of its goodness. The family baker made English muffins from leftover bread and biscuit dough scraps and mashed potatoes. He fried the batter on a hot griddle, creating light, crusty muffins for the servants. Once members of the "upstairs" family tasted these rich muffins, they began to request them for themselves - especially during teatime.

As a result of the English muffin becoming the "most fancied" bread on the isle, English muffin factories sprang up all over England. Muffin men could be heard in the streets selling their muffins from wooden trays slung around their necks. For teatime in private homes and clubs, the English muffins would be split and toasted over an open fire and served in a covered sterling dish alongside tea. The prominence of the muffin men in English society was evident when "Oh, do you know the muffin man" became a popular children's nursery rhyme. The popularity of the English muffin reached its zenith in Great Britain during the years preceding World War I.
Then in America, the story is that an English baker, a certain Samuel B. Thomas, started making these flat chewy things 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).(JUST HOW YOU LIKE THEM KEN)
They are an essential ingredient in Eggs Benedict.

However there are a couple of other tasty treats that we have tried using English Muffins other than for breakfast with butter and jelly:

1) An English Cuban Sandwich
This resembles a Cuban Sandwich but instead of Cuban bread, you use an English Muffin.
Toast the muffin; put butter on both sides; place one slice of Canadian Bacon on one side of the muffin; put mayonnaise on it; place another piece of Canadian Bacon; put mustard on it; place another piece of Canadian Bacon; add some pickle slices and a piece of baby Swiss cheese; Put second piece of the muffin on the sandwich and return to the over for 5 minutes so the cheese melts. Delicious.

2)A Grilled Canadian on a Toasted English
This is simply based on the American equivalent of a Grilled ham and cheese sandwich but it uses an English Muffin and Canadian "ham" instead of the more traditional boiled ham.

3) An English Mini Pizza
Simply toast the two pieces of an English muffin; add a little bit of your favorite Pasta sauce; a piece of your favorite cheese; a little crushed, sliced fresh oregano leaves and some pepperoni slices. Put in oven for 5 minutes until cheese melts.

Please let US know how YOU enjoy YOUR English Muffins. We hope you you enjoy our experiences and suggestions.
Let us hear from you.