Sweet Cherry Muffins
2 c. all purpose flour
1 c. granulated white sugar
1 T. baking powder
1/2 c. melted butter
1 c. buttermilk
2 lg. eggs
2 t. vanilla extract
2 c. dark sweet cherries, pitted and coarsely chopped (frozen ok)
1. Preheat oven to 400 degrees F. Prepare 10 1/2-cup ceramic ramekins with butter and flour or with baking spray; or line 12 standard muffin cups with muffin papers, with butter and flour, or with baking spray.
2. In a large bowl, whisk together the flour, sugar, and baking powder. Set aside.
3. Stir together butter, buttermilk, eggs, and vanilla extract until well combined. Stir mixture into dry ingredients until dry ingredients are evenly moistened. Fold in cherries.
4. Scoop batter into prepared muffin cups. Using the back of a spoon, shape tops of muffins into a slight mound. Sprinkle tops of muffins with cinnamon sugar.
5. If using ramekins, place ramekins on 2 baking sheets. Bake for about 15 – 20 min for 12 muffins or about 22 – 27 minutes for 10 muffins. Muffins should be firm to the touch when done.
For a while, I have been wanting a beautiful urn for the back garden. Even mature gardens are still always a work in progress. I am delighted to have found this lions’ heads piece which coordinates with our fountain in the front yard. I chose to plant it with bright coral pelargoniums to add cheerful color contrast to the oregano around its base.
Having noticed earlier today that my sage has started to bloom, I realized that it is time to start thinking about harvesting some herbs. It is hard to believe, given that just a few weeks ago we had snow. It is generally recommended that if one wants to cut sage for drying (or freezing) that one do so before it starts to bloom. I love to see the purple flowers, though, so I disregard that rule and instead collect some stems before they go to seed. It is best to cut them in the morning after the dew has dried but before it gets hot for the day. One should not cut more than about 1/3 of the height of the plant. Sage can be hung in bundles to dry, but I prefer to spread the leaves out on a baking sheet and dry them using the pilot lights in my ovens.
After serving breakfast, I went outside to do some yard work and realized that I just had to take some photos first. The one below is my favorite of the morning. Unfortunately, I don’t know the name of this variety of iris, but up close and in the right light it is utterly striking. And now, I must get back to weeding. Have a lovely day!
A few pictures from the bed and breakfast as we celebrate Kansas State University graduations this weekend with our guests …
Wishing the best to all of the new graduates out there!
(For the buttercream recipe, see my Wild Blueberry Cupcakes post.)
Stately and fragrant, irises are one of my favorite flowers. Though delicate-looking, in the right location they are highly dependable. I can count on ours to bloom every year for Kansas State University graduation. I am especially fond of the white irises. They look so crisp and fresh and do a lovely job of greeting guests walking up to the bed and breakfast.
Since not much will be blooming in the garden for the next day or two, after breakfast I decided to play around with getting a few photos of our fountain. The sun was quite bright -so nice after the long winter we had.