Like most muffins, these were pretty quick to make. You have creamed butter, sugar and egg in one bowl, sift the dry ingredients (which include cinnamon and mixed spice, thus turning the plain muffin recipe into spiced muffins) into another, then dissolve baking soda in milk in a third bowl (or jug).
The next step is to add the dry ingredients to the creamed mixture alternately with the milk, and combine the three mixtures, very carefully to avoid overmixing. After that, just spoon into muffin tins and bake.
I packed up the muffins, along with some homemade apricot jam, and headed out to Oxford. As it turned out, there was no need to bring any food; the local bakery supplied us with lunch in the form of smoked venison pies, and Mum had enough to supplement this without the addition of a batch of muffins. But we ate them anyway, of course.
These are some pretty old-school muffins. They're small and plain - the sort of thing that's designed to be buttered (or jammed). They really bear no comparison to the sort of massive deluxe muffins you get these days, so you have to evaluate them to a different standard. And by the standards of plain, simple baking, these are actually very tasty. They're soft and moist, but not soggy, and are especially tasty if you happen to have a bit of apricot jam.