English Muffins

Short Description

Food Club English Muffins, PlainENRICHED FLOUR (WHEAT FLOUR, BARLEY MALT, NIACIN, REDUCED iron, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST. CONTAINS 2% OR LESS OF THE FOLLOWING: SUGAR, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORN STARCH, MONOCALCIUM PHOSPHATE), DISTILLED VINEGAR, CORN FLOUR, SALT, WHEAT GLUTEN, SORBIC ACID AND CALCIUM PROPIONATE (TO RETARD SPOILAGE), CORN MEAL, SOY FLOUR, YEAST NUTRIENTS (CALCIUM SULFATE, AMMONIUM CHLORIDE), FUMARIC ACID, SOYBEAN OIL.Toast or boil until golden brown. Serve immediately , French toast: beat 4 eggs slightly, add 1/4 cup of milk and 1 tsp. Salt, 1 tsp. Vanilla extract; mix well. Dip both sided of english muffins in mixture and soak well. Melt 1 tbsp. Butter in skillet and place muffin halves in it for browning on both sides. Serve hot with maple syrup or powdered sugar.

Long Description