The very first biscuits were flat cakes that were baked once and then slowly oven-baked again, hence the French name “bis” (twice) “cuit” (cooked). Today's biscuits can be large and flaky (American style) or small and dry (British) but the any kind of biscuit with tea is still a lovely combo to accompany poetry.
These yummy muffins would be perfect for Poetry Teatime. The lovely Nikki from Simmer & Shoot (who graciously has allowed us to share her images and recipe) says that the original recipe calls for them to be dipped in melted butter and sugar, which you can do if you'd like, but they are just as good without it.
Yummy is the word for these blueberry muffins. The crumble on top plus the zest of lemon makes them melt in your mouth special. The cardamom spice is also one of the main ingredients in chai tea. You might serve them together at your next Poetry Teatime.