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.

Sunday, June 1, 2014

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


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.


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!

1 comment:

Southerncook said...

Your muffins look delicious Martha. Yum, will make these soon.