One of our wild "pets."
Doughnut Muffins! Recipe below.
Cardinal hens - through the sewing room window.
This has bloomed before. I have two of these - one on either side of the door. These are the first I have ever had to bloom. I think it is because instead of being houseplants, they are outside.
I got this recipe on the HGTV food forum from Martha (aka Linderhof - her blog is in the list on the right)
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups Unbleached All-Purpose Flour
1 cup milk
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus
Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or
line with 12 paper or silicone muffin cups, and grease the cups with
non-stick vegetable oil spray; this will ensure that they peel off the
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk,
beginning and ending with the flour and making sure everything is
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
Bake the muffins for 15 to 17 minutes, or until they're a pale golden
brown and a cake tester inserted into the middle of one of the center
muffins comes out clean.
8) Remove them from the oven, and let
them cool for a couple of minutes, or until you can handle them. While
they're cooling, melt the butter for the topping (this is easily done in
9) Use a pastry brush to paint the top of each
muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply
dip the tops of muffins into the melted butter, then roll in the
10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.