Sunday Morning Muffins

Sundays are different days

Breakfasts are different

We usually have Sunday lunch out

And since it started, dinner is a half price Sonic shake

(but we have to wait until 8 p.m. for dinner!)

One of my favorite Sunday breakfasts

are muffins

And tea

(and coffee for Husband Jim)

With a flat of strawberries that had some "strawberry nuggets" in the bottom 

(strawberries not much bigger than a blueberry)

I made Lemon Strawberry Muffins for Sunday breakfast

Taken from the oven and placed in a napkin lined basket

Everything loaded on a tray

Cups, milk, coffee and tea

And carried to the porch

Where we sat in our wicker chairs,

munched, sipped, read the Sunday paper

Did the crossword

Took the empty tray back to the kitchen

And left for church.

Our porch faces East

This time of year, the sun has risen before we're even out there!

But it is a peaceful place

And it is nice to get the morning light.



The recipe --
adapted from Good Ol Days Recipes
An eleven year old cookbook from the Good Ol Days committee

And some of Linderhof's recipes are inside!

It's a recipe for Lemon Tea Bread which I made into muffins
(muffins and tea breads are really interchangeable -- you can bake either the other way
just adjust baking time)
to which I added the smallest, sweetest strawberries
from my flat that I got on Thursday.

As with most tea breads/muffins
It's a one bowl operation

LINDERHOF'S LEMON STRAWBERRY MUFFINS

1 1/2 c. flour

1 c. sugar

1 t. baking powder

1/2 t. salt

2 eggs

1/2 c. milk

1/2 c. oil

1 t. lemon flavoring (I used Penzey's lemon extract)

grated zest of l lemon
1 cup strawberries (I used ones no bigger  than your little finger but you can use regular size ones, sliced or diced depending how big they are)

Blend dry ingredients together.    Beat eggs, milk, oil and lemon flavoring together.    Add zest.    Add liquid mixture to dry ingredients; mix until just blended.  Add strawberries.    Put in 12 paper lined muffin cups (or one 5 x 9 greased loaf pan).    Bake at 450 until muffins are firm to touch and just starting to brown (about 20 minutes -- bake bread 40 to 45 minutes).    When done, punch holes in top and drizzle with glaze.

Glaze:

4 1/2 T. lemon juice

grated zest of 1 lemon

1/3 c. sugar

Heat together until sugar is dissolved.    Cool in pan 15 minutes, then remove and cool on rack.

Muffins are good eaten while still warm!