When you call Dorie Greenspan to say you’re coming over, this is what she bakes. “It takes longer to preheat the oven than to put these cookies together,” she wrote to me. “I love them for a million reasons, but chiefly because they're a simple pleasure that can be shared on the spur of the moment.” She includes a perfectly round variation in her book using muffin tins (and plenty of baker's spray to help them break free), but we preferred the ease and charm of the freeform version. Adapted slightly from Dorie's Cookies (Rux Martin/Houghton Mifflin Harcourt, 2016).
I've never been and egg person per say, as I have always preferred a sweet breakfast. But, every once in a while I get a craving for a nice and savor...
American muffins don't have to be heavy and sugary. Made well, they're tasty, light and, best of all, a cinch. What's more, they don't have to be sweet, either
