Muffins

Home-made muffins have better flavour and texture than the industrially made variety. You’ll need a 9cm plain round biscuit cutter to form them and a griddle or wide non-stick sauté pan for baking. Cutting the muffins generates scraps of dough; some are useful for testing the temperature of the griddle. I like to freeze the rest. When I bake another batch of muffins I defrost the dough and bring it to room temperature before adding it to the new batch - the ‘old dough’ contributes a superio