In a bowl, combine warm water, sugar, yeast and 250 ml (1 cup) of flour with a whisk until smooth. Cover with a damp cloth and let rest in a warm and humid place for about 15 minutes.
In another bowl, combine remaining flour, baking powder and salt. Drizzle with yeast preparation and stir with a wooden spoon until mixture is smooth. Let stand for 1 hour and 15 minutes or until batter triples in volume.
Thoroughly butter the inside walls of three cookie cutters. Place in a large non-stick skillet. Place the pan over medium heat and warm up for about 3 minutes. Reduce heat to low and pour 125 ml (1/2 cup) of batter into each cutter. Cover with aluminum foil and cook for 10 minutes. Remove cutters and flip muffins. Cook uncovered for about 10 minutes. Cool completely on a wire rack. Repeat with remaining batter. Let cool. Slice in half and toast. Serve with butter and jam.
If you do not have cookie cutters, use three tuna cans, opened at both ends.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.