Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Saturday, April 20, 2013

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





6 comments:

Gardener on Sherlock Street said...

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.

bj said...

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. :)
xo bj

The Tablescaper said...

Martha:

Such a wonderful celebration of Spring!

It's wonderful to have you at Seasonal Sundays.

- The Tablescape

La Tea Dah said...

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!

LaTeaDah
Gracious Hospitality dot com

Pat Cantwell said...

Martha,
Both breakfast look delicious. Somehow, I'm leading towards English Breakfast!!!
Fondly,
Pat

nanapishposh said...

Hi Martha

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.

Pat
Nanapishposh from the Contessa's Kitchen