although some days I do need an assist, this is about the celebration of May Day. No, not all the political worker stuff but the pagan celebration – that’s more my thing.
A friend is putting together a May Day Breakfast for our walking group tomorrow and I am making blueberry muffins from the Flour cookbook. No, they won’t be as good as Joanne Chang’s – no matter how closely I follow the recipe – that woman is magic – but I did a trial run yesterday with blackberries and the muffins were delicious (if I do say so myself) and I can make the batter today and bake tomorrow morning. I’ll let you know how they come out -I used fresh blackberries but wanted wild blueberries so I bought frozen packages at Trader Joe’s.
Here is the recipe – and yes, I did not have creme fraiche on hand yesterday and used Greek yogurt (is Joanne Chang reading this and freaking out? Sorry! Now I have three containers of creme fraiche in the house and ready to bake it the way you intended it!)
3 1/4 cups flour
1/2 teaspoon baking soda
4 teaspoons baking powder
1/2 teaspoon kosher salt (it calls for kosher – use it if you have it)
2 eggs plus 1 yolk
1 1/4 sticks butter, melted (I melted in in microwave and let cool slightly before mixing with the other ingredients)
1 cup milk (okay, I had 1% but bought whole for next batch)
1 cup creme fraiche (no idea yet how many containers this will be – bought three – thought two would be slightly under – yes, I do not do conversions so I have no idea and evidently guessing is risky in baking).
2 teaspoons vanilla extract
1 cup frozen raspberries (I used a handful of blackberries – some people in my family like their muffins berry-free – Great recipe for picky eaters.)
1 cup frozen blueberries
Preheat the oven to 350 degrees and line muffin tins with paper liners.
In a large bowl, combine the flour, baking soda, baking powder, and salt.
In a medium bowl, whisk together the eggs and then add the sugar, butter, milk, creme fraiche, and vanilla.
Pour the liquid mixture into the dry ingredients and fold gently using a spatula.
Fold in the berries gently. The batter is a little lumpy but don’t worry.
Spoon into the muffin tin to fill the cups.
Bake for 30-40 minutes until the muffin tops are golden brown and let cool for 20 minutes before removing the muffins from the pans.
Now I am off to make a Martha Stewart craft for May Day. You probably have everything already, too. Paper, ribbon and flowers from your garden. I have left over paper from a project, ribbon that I am compelled to save (Every holiday my mom calls out, “Save the ribbon!” Now I have to. It’s that ingrained now.) There are some decorative scissors somewhere in the house but don’t stress that detail. You aren’t really Martha, after all.
Flower Cones by Martha Stewart