Scones for Breakfast; Scones for Lunch

  

I'm a biscuit maker from way back, but as a Scot, scones and I have always loved one another.  A tiny bit sweet and lovely with butter, jam, cheese, ham or honey, they're biscuit like in taste and texture, but are also just enough different that you'll become pretty obsessive about them once they're made once or twice. 

Coffee Cup Pumpkin-Chocolate Chip Muffins

          Makes 6 large muffins


I spend a bit of time every fall baking pumpkin bread...  I have a special pan for it:

Cranberry-Blueberry Orange Muffins

Tender is the word.  Gentle is the method.  Don't over-mix or over bake.  Butter?  Yes.

 There really isn't anything homier or more welcoming than a basket full of fresh muffins. (Especially if you're having a friend for breakfast.)  And they're a bit more versatile than at first they appear.  I like them for breakfast, lunch, snacks, coffee, or dinner.  Much like quiche or omelets, they go anywhere, anytime.  They do travel well and keep for a few days on the counter or for a few weeks well-wrapped in the freezer.  Time?  5 minutes to stir up and 15 - 20 to bake?  They round up and out what might have appeared a paltry meal (think leftover salad or a jar of tomato soup or just yogurt and fruit) and  make you and the meal feel special.  Should I bring up butter?