Posting about our time
made me yearn for a
Saturday is usually our
"big breakfast" day
With the table set in the "proper British" manor
in the breakfast room
Using those little insulated mats that you so often find
on breakfast tables at English B and B's
A Full English
(we always have a can or two of real English beans in the larder)
a fried egg
and fried toast
Eaten late, as a big breakfast should be
And we picked our first flowers from the garden
Daffodils and tulips
They're late this year, our daffy
And sparse as well
Not the lush display of most years
They've had a hard row
Warm and growth
Cold and not
These daffs then are that much more precious!
And I spent the afternoon in the kitchen . . .
Our church has treats after
Provided by the members
Tomorrow is our turn
And I'm bringing
Which we adore
We've had them for Saturday Breakfast
(which includes recipe)
Glazed Doughnut Muffins
1/4 c. butter
1/4 c. vegetable oil
1/2 c. sugar
1/3 c. brown sugar
1 1/2 t. baking powder
1/4 t. baking soda
3/4 t. ground nutmeg
1 t. cinnamon
3/4 t. salt
1 t. vanilla
2 2/3 c. flour
1 cup milk
3 T. butter, melted
1 c. powdered sugar, sifted
3/4 t. vanilla
2 T. hot water
Preheat oven to 425. Line 12 muffin cups with muffin liners. In the bowl of a mixer, beat together the butter, vegetable oil and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not over mix!
Spoon batter into cups, filling the cups and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway thorugh baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make glaze. In a medium bowl, mix together the melted butter, powdered sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.
It's Sunday and I'm joining The Tablescaper for Seasonal Sunday
Donut muffins? I don't know, those sound a bit sinful for a church gathering. :-)
Precious daffs indeed.
Never would have considered beans for breakfast. I'm sure they're good fuel to start the day. Your table setting is as lovely as always.
Enjoy your Sunday.
Hi, Martha...o, gosh, I lost you for awhile. Blogland is so so big, I do indeed get lost from some of my favorite blogs. I lost my 400+ blogroll back when we had to change all the Blogger stuff...never have got it back, either.
Your English breakfast looks so good. never had beans for breakfast but.....why not. If they are good enuf for my man, TONY BLAIR, their good enuf for moi. :))
Come over and see my pretty grandgirls....all dressed up for the prom. :)
Such a wonderful celebration of Spring!
It's wonderful to have you at Seasonal Sundays.
- The Tablescape
What a beautiful table, and the breakfast sounds so good. I love beans for breakfast! Yummy!
Thank you for sharing the recipes for your special muffins.
Enjoy your day!
Gracious Hospitality dot com
Both breakfast look delicious. Somehow, I'm leading towards English Breakfast!!!
Love your blog. I visit daily and enjoy all of your posts.
Made the donut muffins yesterday and they were delicious. Thank you for the recipe.
Nanapishposh from the Contessa's Kitchen
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