A Full English . . . Daffodils . . . Muffins

Posting about our time

in Wiltshire

made me yearn for a

Full English

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

with beans 

(we always have a can or two of real English beans in the larder)

British sausages

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

Doughnut Muffins

Which we adore

We've had them for Saturday Breakfast 

(which includes recipe)

And

Glazed Doughnut Muffins

1/4 c. butter

1/4 c. vegetable oil

1/2 c. sugar

1/3 c. brown sugar

2 eggs

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

Glaze:

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