This wee recipe was from my Auntie’s friend in Scotland, so we'll say they're wee Scottish buns. Maybe they're called Duffins because they're a cross between a muffin and a doughnut. I'd be lying if I said I knew. One thing I know is they're bloody delicious. According to my Granda 'they have it'. I agree as they're beautifully light and moreish, so you might have to make a double batch!
Cook
30m
Ingredients
Method
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For
12
M
I
200
g
Self raising flour
100
g
Caster sugar
125
ml
Milk
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This wee recipe was from my Auntie’s friend in Scotland, so we'll say they're wee Scottish buns. Maybe they're called Duffins because they're a cross between a muffin and a doughnut. I'd be lying if I said I knew. One thing I know is they're bloody delicious. According to my Granda 'they have it'. I agree as they're beautifully light and moreish, so you might have to make a double batch!
Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Sift
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
12
M
I
200
g
Self raising flour
100
g
Caster sugar
125
ml
Milk
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
