Firstly I hope you do not mind, but I am going to indulge myself in a little bit of nostalgia. You see when I was growing up and it was winter time in Sydney, I would often come home from school and be really, really hungry. One of the snacks that my mother would buy in preparation was English muffins. I have had a look and Tip Top still make them. I would cut it in half (or maybe my mum did, my memory is a little hazy) and toast it, spread some margarine on top and then eat it all up.
Fast forward quite a number of years to when I had a young family of my own and I indulged in lots of muffin making – American style this time and mainly due to an Australian Women’s Weekly cookbook. My husband’s favourite involved white chocolate and macadamia nuts.
When we moved to Italy I got out of the habit of making them, in part because many of the ingredients were difficult to come by. But I did make the muffins included below.
Surprise zucchini muffins
I have yet to convert my kids to be English muffin eaters like myself. They still prefer the American style ones.
