1 cup (250 ml) warm water

1 tablespoon (15 ml) sugar

1/2 teaspoon (2.5 ml) instant dry yeast

1 1/4 cups (310 ml) unbleached all-purpose flour

1/2 teaspoon (2.5 ml) baking powder

1/4 teaspoon (1 ml) salt

3 round cookie cutters, about 3 1/2-inch (8.2-inch) in diameter and 2-inch (5-cm) high

In a bowl, combine warm water, sugar, yeast and 250 ml (1 cup) of flour with a whisk until smooth. Cover with a damp cloth and let rest in a warm and humid place for about 15 minutes.

In another bowl, combine remaining flour, baking powder and salt. Drizzle with yeast preparation and stir with a wooden spoon until mixture is smooth. Let stand for 1 hour and 15 minutes or until batter triples in volume.

Thoroughly butter the inside walls of three cookie cutters. Place in a large non-stick skillet. Place the pan over medium heat and warm up for about 3 minutes. Reduce heat to low and pour 125 ml (1/2 cup) of batter into each cutter. Cover with aluminum foil and cook for 10 minutes. Remove cutters and flip muffins. Cook uncovered for about 10 minutes. Cool completely on a wire rack. Repeat with remaining batter. Let cool. Slice in half and toast. Serve with butter and jam.

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