Before we came to the UK, muffins for me meant the small cakes, which we all know very well. I came to know these English ones at one of my English friend’s house, where she enquired if I would like to have a muffin, an offer which I accepted( considering the fact that I have an extremely sweet tooth), thinking it would be -what else but a muffin, as I know it. Nevertheless, I was quite surprised when, instead of what I expected, she produced these round, buttered breads in front of me , at the same time asking if I enjoyed them. I had them, and I must say that they were nothing like the usual breads and did taste good. She even asked if we had them in India and after this and that , I realised that this was the muffin that she meant. Not that I had anything to complain about.
Well, thus began my association with the English muffin. Apart from the usual grilled and buttered or jammy version, I make these mini pizzas with them, which is always a huge hit with the kids. It forms a very nice base for it. Although this is my veggie version, the non-veg ones come out equally good.
6 English Muffins, split into half through the middle
6-7 tomatoes, chopped
1 carrot, cut into thin sticks
1 capsicum, seeded and cut into strips
6-7 button mushrooms, sliced
1 onion, finely chopped
2 pods of garlic, crushed
Heat oil in a pan. Add the onions and fry till they turn pink. Add the rest of the vegetables, garlic and mushrooms and fry for three to four minutes.
Add the tomatoes and cook till they are mushy and begins to leave it’s juice . Do not let it thicken too much. Can add a little water if that happens. Season with salt and pepper and remove from heat.
Take the split muffins, and spread some sauce over them. Top them with the grated cheese and bake in a pre-heated oven till the cheese melts.