Quintessentially American, muffins have become massively popular on this side of the pond too. Delia has some cracking variations - and advice on how to achieve the best texture ever!
Cheap and easy to make, it's well worth baking a batch of these lovely muffins for tea… they knock the spots off anything you can buy.
So easy to make and so satisfying to eat: these mini muffins are truly sensational and will go down well with just about everyone!
Wondering what to do with her minute, jewel-like crop of damsons, Delia hit on these moreish muffins in which the tartness of the fruit is the perfect foil for almonds, cinnamon and soft sponge.
Light and lovely, American muffins are a real teatime treat - and you can add different variations to the basic muffin mix depending on what's available or in season.
Imagine a cold, dark wintery morning, and you’d like to serve someone something really special for breakfast. Perhaps a birthday treat? Then look no further.
There were a few sceptics when, in my muffin madness, I suggested we try rhubarb. But if you chop it small it does what other fruits do, and releases its juicy fragrance, which permeates all through.
I just couldn’t stop eating these when we tested them, so for me this is another reason to look forward to the Christmas season. They are great at any time, but would be especially good for a celebratory breakfast on Christmas morning.
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