On Saturday, September 26, 2015 at 9:32:36 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
> > On Tuesday, September 22, 2015 at 1:03:41 AM UTC-10, Mr.E wrote:
> >> For years we have eaten english muffins for breakfast on the weekends.
> >> Several weeks ago we felt that the Publix Sourdough we liked had gotten
> >> dry and tasteless. We tried the Publix Originals and they seemed to also
> >> be changed.
> >> Tried Great Value and Old English with similar results.
> >> We now wonder if this is the result of the "trans fat" nannying in
> >> breads by the govt or if something else may have changed just by
> >> coincidence.
> >> --
> >> Mr.E
> >
> > Sorry to hear of your problem. These are the best EM I ever had. I don't
> > know how they do it. Too bad they go moldy far too easily.
> >
> > http://www.samsclub.com/sams/hawaii-...15oz/162828.ip
>
> Could you not freeze some and use them as you want?
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

I have done that before. The bad part is having to thaw it out so you can toast them. These are semi-split with rods so you have to rip them apart. They are fairly rough and sometimes kinda ugly and lopsided with cornmeal on one side i.e., the look like a product made by hand, not a machine. My guess is that you got some great muffins in England but in the US, most of the stuff is stamped out with cookie cutters or some such nonsense.

http://tastyislandhawaii.com/page/172