David B.
Google
Recently, on the way back from Cambridge to Western MA we turned off Route 2 headed for Wilson Farm. We had once lived close to Lexington and in the 1960's discovered Wilson Farm (much smaller then, but just as unbeatable in spectacular produce) and shopped there steadily. This new visit was exciting as ever, and of course the growth in size and scope was stunning.
We had a thrill exploring the vast cornucopia of variety and appeal. It is unusual to find a place that decade after decade can stay great and retain quality - even through periods of expansion.
We loaded up with vegitables, fruits, baked goods, and Wilson Farm chicken, which for us has been the best chicken available anywhere since the 1960's. In the baked goods area I discovered Bran Muffin Tops, which idea (muffin with specialized top only) I had failed to be aware of over the decades. I bought a pack of 4 to take home, out of curiosity. And now I am an addict ... but I have run out of supply. I should have bought several packs and frozen them. (Do they keep frozen without losing texture, richness, etc.?)
I did an "AI" search on Bran Muffin Tops to try to find out their mystery. I will close here with what I discovered. Leave it to Wilson Farm to carry such a prize! "Bran Muffin Tops: These consist only of the domed, crusty upper portion. The unique texture and more complex flavors result from the Maillard reaction (browning process) that occurs when the batter is exposed to the oven's dry heat. They lack the softer, less exposed interior of the full muffin. "