I think it has been well established on this blog that I love anything that has to do with breakfast. I could actually start another blog devoted to breakfast but, unfortunately, I sleep from the hours of midnight to 6am so the only free time of my day is full. However, these english muffins would be the first posts on my breakfast blog. I tell you, it’s just non-stop reporting over here at SPC.
The PC Blue Menu 100% Whole Wheat have all the spaces and crannies of those other muffins (I love those too) but I really like that the Blue Menu version are whole wheat. They’re also are low in saturated fats. However, it’s no accident I’m talking about them today because they happen to be awesome with the tuna salad recipe featured today. Toast them, top with a scoop of tuna and a slice of low-fat cheese, melt in the oven and you have yourself a Grade A tuna melt. Or just toast them in the morning to create a bed of wheat-y yumminess for your over medium to drip and ooze into. That’s what I call reporting…..