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Foster's sourdough English muffins was a popular brand of English muffin originally from San Francisco. They were a signature menu item at Foster's restaurants from the 1940s to the 1970s, and continued to be produced as a packaged brand until 2008.
Preheat oven to 350 degrees. In a bowl, whisk together baking mix, sugar, and cinnamon; use fingers to work butter completely into mixture. Stir in banana, milk, and eggs until well combined.
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter.An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
Flatbread muffins (known in the United States and elsewhere as "English muffins"; or simply as "muffins" or "bakery muffins" [6]) are a flatter disk-shaped, typically unsweetened yeast-leavened bread; generally about 4 in (10 cm) in diameter and 1.5 in (3.8 cm) tall. It is of English or European origin.
Step 5. Place about 2 tablespoons of each batter (start with the plain banana batter and end with nutella batter) into each muffin cup sprayed with cooking spray. Using a butter knife gently swirl the batters together. Step 6. Bake for 14-16 minutes or until toothpick comes out of a muffin clean.
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Preheat oven to 350° F. Line a mini muffin tin with mini cupcake liners. Combine the flour, oatmeal, baking soda and salt in small bowl. In a large mixing bowl, or bowl of a stand mixer, beat the butter until light and fluffy.