do not change a thing to this recipe unless you are like me and love cinnamon. 1 tsp (or 1 tbsp if you are like me) of cinnamon is a wonderful compliment to this already great muffin. Muffins are my specialty and people would buy them in the dozens in my cafe. I can tell you 2 bowls are NOT necessary. Add all your dry ingredients into a large bowl to start. Stir to ensure baking powder and soda are completely mixed into the flour. Then drop in wet ingredients on top. Stir JUST UNTIL MOIST! Using a fork, continue to fold in dry ingredients into the wet in the centre of the bowl. When you don't see any more dry ingredients STOP! Batter will be thick. If your muffins are always tough, you are stiring them too long and with too much "stir". Be gentle. Don't stir the air out of them. (if you don't have butter milk, just add 1 tbsp of white vinegar or lemon juice into your milk and let sit while you add all the other ingredients). thank you so much for sharing!

Reviewed On: May 28, 2012

Although I can make tea biscuits that are perfect, this similar recipe did not turn out for me. :( The middle did not cook properly and became dense and "gluey". The outside was almost over cooked and too dark. It all crumbled when I tried to cut it. A little disappointed as I used this recipe for dinner when I had company coming. I'm glad it worked for others, but it just didn't come out like I had hoped.

Reviewed On: Jan. 23, 2012

This was really good! The second time I wanted it to be a little more rich and creamy so I used 17% cream (buy cutting 35% whipping cream with 1/2 water) and used 5 tbsp of cocoa instead plus 4 squares of Lindt 70% chocolate. Oh my! I continued to whisk it every 10 minutes or so while it was on the counter to keep it from forming the "skin". Once cooled, it stayed super creamy without having to worry about the top going hard. mmm Thanks!

Reviewed On: Dec. 28, 2011