_.-In rec.food.cooking, Nancy Young wrote the following -._
> Seems to me after all this time they'd have figured
> out a way to fork split them so that the halves are just
> a teensy bit more even, not like 70/30?

Then they would look fake and people wouldn't buy them. Sometimes
defects are intentional because they add character or the appearance
of authenticity.

What gets me is that 'they' have many flavors out there including
light and whole grain kinds but even these have high fructose corn
syrup. Can I get healthy muffins without the HFCS. Is that too much
to ask?

--
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' ..- .:" ) ( ":. -.. ' | can only think of one way to
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((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

Faux_Pseudo wrote:
> _.-In rec.food.cooking, Nancy Young wrote the following -._
> > Seems to me after all this time they'd have figured
> > out a way to fork split them so that the halves are just
> > a teensy bit more even, not like 70/30?
>
> Then they would look fake and people wouldn't buy them. Sometimes
> defects are intentional because they add character or the appearance
> of authenticity.
>
> What gets me is that 'they' have many flavors out there including
> light and whole grain kinds but even these have high fructose corn
> syrup. Can I get healthy muffins without the HFCS. Is that too much
> to ask?

Make your own? It is surprisingly easy (well I was surprised). IIRC
the Joy of Cooking has a good recipe.
John Kane, Kingston ON Canada

wrote:

> Make your own? It is surprisingly easy (well I was surprised). IIRC
> the Joy of Cooking has a good recipe.
> John Kane, Kingston ON Canada
>

Here is the recipe for English Muffin Loaf that I've made for years. I
do the microwave version, and while it looks a tad anemic at first, once
sliced and toasted it is delicious.

> * Exported from MasterCook *
>
> English Muffin Loaf
>
> Recipe By : Fleishmann's Yeast Co.
> Serving Size : 1 Preparation Time :0:00
> Categories : Breads
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 6 cups unsifted flour
> 2 packages active dry yeast
> 1 tablespoon sugar
> 2 teaspoons salt
> 1/4 teaspoon baking soda
> 2 cups milk
> 1/2 cup water
> cornmeal
>
> Combine 3 cups flour, yeast, sugar, salt and baking soda. Heat milk and water until very warm. Add to dry ingredients and beat well. Stir in the remaining 3 cups of flour to make a stiff batter. Spoon into 2 loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover: let rise in a warm place, free from draft, for 45 min.
> Bake at 400 for 25 min. Remove from pans and cool.
>
> To make in Microwave:
> prepare as directed except reduce the white flour by 1 cup when stirring in the second addition of flour to make a stiff batter. Spoon batter into two loaf dishes that are greased and sprinkled with cornmeal. Rise as direceted.
> Microwave each loaf on high for 6 min 30 seconds. Allow to rest for 5 min before removing from pans.
>
> To serve slice and toast:
>