At the risk of this becoming a muffincentric website, I think it is important that readers are given the fruits of Glyn Websterâ€™s tireless â€“ if no doubt tiring â€“ researches into what the OED defines as a small, flat, cake made from yeast batter and cooked on a hotplate, usually eaten split, toasted, and spread with butter, jam, etc., esp. for breakfast or tea. Interestingly, in the dictionaryâ€™s first citation, from 1703, it is spelled Moofin, and in the second, from 1747, Muffing (capitalisation in the originals). I wonder if it is too late to beat against the tides of history and to reintroduce one or other of these spellings?
Anyway, the only reason I have returned to this possibly inexhaustible topic is that, having apprised himself of the difference between true Moofins and what the rest of the world outside Britain think is a Muffing, Mr Webster has kindly provided these cut-out â€œpatchesâ€ or â€œplug-insâ€ for your heraldic muffin device. Just print, snip, â€˜nâ€™ gum!