Isn't this beveled glass lovely?
I found 8 panes at a city-wide garage sale, and I'm planning on converting the vintage glass into stands for wedding treats. I'm hoping I can find wood bases to attach to each plane. Or even stack a few old books underneath a couple for a unique literary display (us writers have plenty of books to spare).
But today, they're simply holding blueberry and cream muffins. A fitting beginning, I think.
I found 8 panes at a city-wide garage sale, and I'm planning on converting the vintage glass into stands for wedding treats. I'm hoping I can find wood bases to attach to each plane. Or even stack a few old books underneath a couple for a unique literary display (us writers have plenty of books to spare).
But today, they're simply holding blueberry and cream muffins. A fitting beginning, I think.
As a baker, I make a lot of muffins. Muffins are ideal for two reasons:
1. They are easy.
2. They please almost anyone.
But because I make a lot of muffins, I've developed high standards for those domed morning treats. I don't want my muffins to taste overwhelmingly of sugar. I want them to be light and moist, and fresh fruit is certainly a must.
And then a topping. All good muffins have a crunchy topping (at least this is what I will argue today).
These muffins exceed my standards. They are packed with fresh blueberries, and a cup of heavy cream guarantees that each bite is moist and melts on your tongue.
The topping is special. I blended animal crackers, walnuts, sugar, and melted butter to make a sweet and crunchy topping for an already delicious muffin.
I imagine I'll enjoy my muffin with a cup of coffee tomorrow morning. I've been trying to cut back on caffeine, but I felt deprived without my morning cup of French Roast. So I'll succumb to a hedonistic pleasure tomorrow. I'll pour a cup and sit down with one of these.
1. They are easy.
2. They please almost anyone.
But because I make a lot of muffins, I've developed high standards for those domed morning treats. I don't want my muffins to taste overwhelmingly of sugar. I want them to be light and moist, and fresh fruit is certainly a must.
And then a topping. All good muffins have a crunchy topping (at least this is what I will argue today).
These muffins exceed my standards. They are packed with fresh blueberries, and a cup of heavy cream guarantees that each bite is moist and melts on your tongue.
The topping is special. I blended animal crackers, walnuts, sugar, and melted butter to make a sweet and crunchy topping for an already delicious muffin.
I imagine I'll enjoy my muffin with a cup of coffee tomorrow morning. I've been trying to cut back on caffeine, but I felt deprived without my morning cup of French Roast. So I'll succumb to a hedonistic pleasure tomorrow. I'll pour a cup and sit down with one of these.
Blueberry Cream Muffins
*Yields 9 muffins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
3/4 cup granulated sugar, plus 2 teaspoons for sprinkling
8 tablespoons unsalted butter (1 stick), melted, plus more for coating the muffin pan if needed
1/2 cup heavy cream
2 large eggs
1 tablespoon vanilla extract
2 cups fresh or frozen blueberries
Topping:
1 cup finely ground animal crackers
4 TBSP melted butter
2 TBSP finely chopped walnuts
1/4 cup sugar
1. Heat the oven to 400°F and arrange a rack in the middle. Coat a 12-tin muffin pan with butter. Set the pan aside. Combine the ground animal crackers, melted butter, chopped walnuts, and 1/4 cup of sugar. Set aside.
2. Whisk together the flour, baking powder, and salt in a large bowl to break up any lumps and aerate the mixture; set aside.
3.Whisk together 3/4 cup of the sugar, the melted butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add this and the blueberries to the flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
4. Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve.
*Yields 9 muffins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
3/4 cup granulated sugar, plus 2 teaspoons for sprinkling
8 tablespoons unsalted butter (1 stick), melted, plus more for coating the muffin pan if needed
1/2 cup heavy cream
2 large eggs
1 tablespoon vanilla extract
2 cups fresh or frozen blueberries
Topping:
1 cup finely ground animal crackers
4 TBSP melted butter
2 TBSP finely chopped walnuts
1/4 cup sugar
1. Heat the oven to 400°F and arrange a rack in the middle. Coat a 12-tin muffin pan with butter. Set the pan aside. Combine the ground animal crackers, melted butter, chopped walnuts, and 1/4 cup of sugar. Set aside.
2. Whisk together the flour, baking powder, and salt in a large bowl to break up any lumps and aerate the mixture; set aside.
3.Whisk together 3/4 cup of the sugar, the melted butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add this and the blueberries to the flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
4. Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve.
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