Tea Time

     For tea today, I made cream muffins.  In taste and texture, they're rather more like drop-biscuits, slightly crispy on the outside, and light and fluffy in the middle.  Since they're not particularly sweet or salty, they're very good with butter and jam, or just as they come.

     Here's the recipe.

• 2 1/2 cups flour
• 1 Tbsp baking powder
• 1 Tbsp sugar
• 1/2 tsp salt
• 2 cups heavy cream
• 3 Tbsp unsalted butter, melted

     Preheat oven to 400 degrees F.  Grease a standard 12-cup muffin tin.  In a large bowl, mix together the flour, baking powder, sugar and salt.  Drizzle the cream on top; stir gently with a rubber spatula until the dough barely comes together.  Spoon the dough into the muffin cups.  Using a pastry brush, dab the butter on top.  Bake until golden-brown, about 20 minutes.