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.