In honor of Valentine’s Day, I just published a gallery of photos from some of the weddings that we have had the honor of hosting at The Morning Star. Unfortunately, I don’t have photos from all of the weddings, but I hope that you enjoy the images that we do have. Since most of our weddings are garden weddings, the gallery includes lots of garden photos.
We’ve been having Valentine’s Day themed breakfast specials all week long at The Morning Star. One of the items that I served this morning was Raspberry Buttermilk Muffins. We also had Nutella French Toast and Bagels with Fresh Strawberry Cream Cheese today in addition to our regular menu. It was a very festive breakfast this morning as it has been all week!
Valentine’s Raspberry Buttermilk Muffins
(makes 10 – 12)
2 c. all-purpose flour
1 c. granulated white sugar, plus extra for topping
1 T. baking powder
8 T. unsalted butter, melted
1 c. low fat buttermilk
2 large eggs
2 t. orange extract
2 c. frozen raspberries
(1) Preheat oven to 400 degrees F. Prepare 12 standard muffin cups or 10 eight-ounce ramekins with butter and flour or baking spray.
(2) In a large bowl, whisk together flour, 1 c. sugar and baking powder. Set aside.
(3) Whisk together butter, buttermilk, eggs and orange extract. Stir mixture into dry ingredients. Fold in raspberries.
(4) Divide batter into prepared muffin cups or ramekins. Using the back of a spoon, shape each cup of batter into a light mound. Sprinkle batter with granulated white sugar. If using ramekins, place them on two baking sheets before putting in the oven. Bake muffins for 15 to 20 minutes or until done. Muffins are firm to the touch when done.