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!
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.
For a fresh approach to party nibbles, I offer you these magic little savouries that can be served warm from the oven or, if made in advance, frozen, defrosted and re-heated. First some simple muffin mathematics: the basic muffin recipe makes 24
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.
What’s good about changing seasons is looking forward to gooseberries, which only come once a year. They can of course be frozen but they’re never quite as good, so once a year make these glorious and very special muffins.
A friend asked ‘Can you make iced poppy seed muffins as good as a famous coffee-shop chain?’ Answer, decidedly yes, but with add-ons. Much lighter, moister, much much more lemony without all the additives. And guess what? One fifth of the price!
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