So, when the melted butter hits the cold ingredients and starts to congeal, that then leads to lumps. Is that ok? (Wondering for this and other recipes.) I have a fear of over-mixing... Sadie, I don't know why, but I haven't had that problem with this recipe. Warm the milk to lukewarm (barely), then add the butter - that should help. Or use oil in place of butter. Or whisk vigorously. Any of those should help dispense with most of the lumps- PJH

• Reply