Monday, November 7, 2011
In the interest of full disclosure, I do not like English muffins. There's something about the tangy, slightly sour aftertaste that I just find rather unpleasant. And don't tell me I'm the only one that was traumatized by those saccharine Thomas' commercials from the 90s with the terrible child actors. Let's put it this way, if English muffins are on offer for breakfast, I'll take a pass. But Lawman likes his English muffins and in recent months, I've begun to warm to the fiber-licious, light multi-grain Thomas' English Muffins. When I stumbled upon limited edition Thomas' Cranberry English muffins, I was torn, would my love for seasonal products/good marketing outweigh my aversion to English muffins?
I'm not even joking when I say that I had to do a couple laps around the grocery store before I decided to put them in my cart. I told Blondie how excited I was to try the cranberry muffins and the first words out of her mouth were "well, you're going to put something more interesting than butter on them, right?" Ummm. Errr. Butter was exactly what I was thinking of. "How about cream cheese?" I offered. She did not look impressed. "Peanut butter?" Not moving the dial at all. I took this problem to the fridge, where I encountered a tub of Gorgonzola spread that I recently purchased from East Village Cheese. Fruit and cheese go together, right? Sold!
I did one half butter (sorry, I'm boring) and one half Gorgonzola. The muffins are studded with cranberries...not just a couple cranberries but lots of them. Sweet, but not too sweet, they work well with both butter and the sharpness of the Gorgonzola cheese. I'm down to my last muffin so I went back to the store to try to restock and they were GONE. GONE! If you have spotted these muffins give a shout out in the comments (and if you have any suggestions for more exciting toppings feel free to share that, too!)