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Wilson Farms' Cheese English Muffins

Chris VR Nov 15, 2013 12:12 PM

I'm always reluctant to rave about these here because I'm worried there will be a run on them, but since I just stocked up, this is as good a time as any...

I adore these! Sort of crumpety in texture, lightly cheesy. They're in the refrigerator case to the right of the pastry area, 4 to a pack for $4.59 or $4.99. A bit pricey for an English muffin but one half, toasted and topped with a perfectly fried egg has become a favorite breakfast around here. Also lovely just toasted with butter.

  1. BostonZest Nov 15, 2013 12:59 PM

    I love those as well.

    I remember a Mrs Kavanaghs English Muffin cheese version from childhood that we would use to make toaster oven pizzas. I have to admit I have made a very upscale version of that old time favorite out of Wilson's muffins.

    I've also enjoyed them with a modified Irish breakfast.


    1. GretchenS Nov 15, 2013 01:58 PM

      they are also great toasted and then with some Huntsman cheese melted on top, I just happen to know...

      1. b
        bear Nov 15, 2013 02:12 PM

        Or lightly buttered, with melted Cabot Extra Sharp sliced cheddar on one half, and crisp smoky bacon and an over easy egg on the other. A fabulous breakfast sandwich.

        1. f
          fantundo Nov 15, 2013 04:52 PM

          I have to stock up whenever my nephew is coming to town (in fact, there are some in my freezer for Thanksgiving). He considers two to be the very minimum serving.

          1. m
            marilu Nov 16, 2013 04:02 PM

            They sound wonderful. Wish I lived closer to Wilson Farms.

            2 Replies
            1. re: marilu
              chompie Nov 19, 2013 09:05 AM

              whats the texture? Are they chewy, fluffy, etc?

              1. re: chompie
                GretchenS Nov 19, 2013 03:08 PM

                The OP's description of crumpety in texture is a good one. They are not as crisp as traditional English muffins.

            2. f
              fantundo Nov 19, 2013 05:27 PM

              I would describe them as yeastier than the usual English muffin. The cheese is absorbed into the batter rather than being chunks in the muffin.

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