I just made these for the first time and they are lovely. I only had active dry yeast so I cut back the recipe water by 1/4 cup and "proofed" the yeast with 1/4 cup water and 1/2 tsp sugar, and added it to the recipe liquids after 10 minutes. I wonder if I really needed to do that? I also forgot to put the melted butter in, but it seems no harm done, and I used it to grease the muffin rings! Now, if only I could make clotted cream! Actually, it's not really necessary to "proof" yeast anymore, even active dry; the way it's manufactured, it's fine just adding it along with the dry ingredients. Doesn't hurt to proof it; just not necessary. As for the clotted cream... hmmm, there must be a recipe out there somewhere, eh? :) PJH

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