Hi PJ, tried to post last night, but dial-up was so slow, I'm pretty sure my comments never made it, so trying again: I think you said scones and biscuits benefit from freezing, because they will rise higher, but (and here's the part I'm not sure about), you advised again freezing muffins. My husband coincidentally just asked me the other day why my muffins don't rise as high as the ones he sees in stores. So what am I doing wrong? I seem to vaguely remember in a previous blog you recommended letting the muffin batter sit for 30 minutes - is my memory correct, or has all this rain we've gotten lately clogged my brain? thanks, PJ. Beth, your commetn was posted and answered - but I guess it got so buried you couldn't find it! Here it is again: Yes, I did suggest letting them rest for 30 minutes before baking, Beth - I kind of stumbled across that one by accident, when I’d forgotten to preheat our very slow ovens here in the test kitchen. For biscuits and scones, it’s solidifying those layers of fat by freezing that does the trick. For muffins, it’s the baking powder/soda getting a chance to really get going. Hey - how was your Thanksgiving/! Lots of pies? Say hi to my friend in the barn, OK? (Hope she’s still with you!) :) PJH

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