Posts tagged ‘Four Sisters Inns’
Most of the food I make has a strong bias towards being healthy. This recipe is an exception to that rule. It’s probably only good for your soul. Lots of butter, lots of sugar and white flour. Still, they are very good: lemony with a perfect poppyseed crunch. I’ve added a few fresh cranberries and a sprinkle of raw sugar on top. (more…)
I’ve been on a muffin kick lately, which is not uncommon. Most Saturday mornings, you’ll find me in the kitchen making a batch of muffins and a batch of scones. I love this routine. It’s a perfect ritual to start the weekend – deciding which recipe to make, measuring and mixing, and making coffee in the 15 to 20 minutes it takes for baking. I always feel like I’ve accomplished something when I pull the trays out of the oven. The short time that it takes to stir together this batch of baked goods provides us with a tasty weekend breakfast to enjoy while we’re sipping coffee, and, perhaps more importantly given our hectic work lives, enough leftovers for an on-the-go breakfast during the week. (more…)
These are the best blueberry muffins I have ever made, and possibly the best I have ever tasted. I’ve been making muffins almost once a week since the age of 16, so that’s saying something! These were made with fresh blueberries and a generous helping of lemon zest, slightly crispy on the outside and deliciously moist on the inside. Yum! The recipe is adapted from the Four Sisters Inn Cookbook, which I am steadily cooking my way through as the weekends wind by.
Blueberry Lemon Muffins
1/2 cup butter
3/4 cup sugar
1/4 cup lemon juice
1/4 cup yogurt
1-1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons lemon zest
1-1/2 cups blueberries
1/2 cup flax seeds
Cream butter and sugar. Add lemon juice, yogurt and eggs and mix well. Combine flour, baking soda, salt, lemon zest, blueberries and flax seeds and gently fold into butter mixture. Spoon batter into greased or non-stick muffin tins*. Bake for 15 minutes at 350F. Makes 12 regular or 24 mini muffins.
*I recently received new muffin tins as a gift. I especially love the mini muffin tin, which is the perfect and amazing Non-stick Goldtouch brand from Williams Sonoma.
Some mornings the usual breakfast foods like cereal and toast just don’t cut it. Some days call for a treat. I love making muffins or pastries for breakfast on weekend mornings. It’s a special thing to use your food imagination at the beginning of the day to match the flavours you’re craving.
Today, for me, a beautiful ripe peach sitting in the fruit basket on the kitchen counter plus reading a recipe for apricot muffins in my favourite breakfast time cookbook from Four Sisters Inns was inspiration enough. Here’s my adaptation on that recipe.
1 medium peach, chopped
1 cup of fresh or frozen raspberries
1 teaspoon of lemon juice
1/4 cup melted butter
1/2 cup sugar
1/2 cup pumpkin seeds
1/4 cup flax seeds
1 cup flour (or gluten free flour mix)
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon nutmeg (recipes always call for tiny amounts of spices like nutmeg. I always add in way more than they suggest)
1/2 cup plain yogurt (add more if the batter is too thick)
Mix peaches, raspberries and lemon juice together in a small bowl. In a large bowl, combine butter, sugar and egg, beating well. Add in fruit mixture along with pumpkin and flax seeds. Combine dry ingredients and add, alternating with yogurt. Don’t stir too much. If the batter is too thick, add an extra spoon or two of yogurt. Fill muffin tins and bake for about 20 minutes at 350F.
I hope my appreciation and continued enjoyment of the recipe books I’ve received as gifts comes through in these posts about my life in the kitchen. Browsing through cookbooks is great inspiration to try new things. I usually can’t help tinkering, though. This recipe is an adaptation of the various scone recipes in the Four Sisters Inns cookbook my in-laws brought back as a gift when they stayed at the Healdsburg Inn in California’s Sonoma Valley a couple of years ago. (more…)