Henry and Peter helped me make the muffins yesterday afternoon. As they were cooling I decided that last night would be a good time to drop them off, rather than this morning, because it'd be nice for the women to have them for breakfast when they woke up. I looked up the address of the house on-line, and took the 20-minute ride just around 8 pm. As I stood at the door and pressed the doorbell, I wondered if I should have called first, made arrangements in a formal way. But that wasn't necessary -- after a moment the door opened, I was welcomed in and asked to sign the guest book. What a warm, cozy, and inviting home it is! The kitchen (always my point of interest) looked like HOME, so welcoming, and immaculately clean (well, my kitchen doesn't always look like that!), with a big wooden, family-style table in the center. It felt like a family's home.
The two women I met were in pretty robes and slippers, seemingly settled in for the night. One mentioned that they were watching a Memorial Day tribute on PBS. I didn't want to interrupt their evening so I thanked them for their service and left within just a couple of minutes, with a new awareness that this home is a very important place, and so very deserving of the the attention and generosity it has been fortunate to receive lately. I have a feeling I'll be visiting again (and again).
About this muffin: it's made with light sour cream and egg whites, and whips up into a light yet substantial batter.The addition of lemon extract, along with strawberries and blueberries, makes these irresistible (to me, anyway!) and I bet your family and friends will love them!
RED, WHITE, AND BLUEBERRY MUFFINS
Oven 375 degrees Farenheit - makes 24 standard muffins (half the recipe for a dozen)
Spray muffin cups with cooking spray or line with paper liners
1/2 cup soft butter
2 cups sugar
2 teaspoons vanilla extract
1 teaspoon lemon extract
4 egg whites
2 cups (1 pt.) light sour cream
3 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3/4-1 cup cup frozen blueberries, tossed with 1 tablespoon flour
1/2-3/4 cup chopped up fresh strawberries
In large mixing bowl, beat butter with sugar until light and fluffy. Add extracts and mix well. Add egg whites, one at a time, and beat well. Add sour cream and mix thoroughly.
To the mixer bowl, add flour, baking powder, baking soda, and salt. On very low speed, mix into the wet ingredients and then increase speed to mix thoroughly, scraping sides of bowl as necessary.
To this batter, stir in (gently) the blueberries and strawberries, but just until combined or the blueberries will turn the batter purple! Divide batter among muffins cups -- I use an ice cream scoop to do the job since it works perfectly!
Sprinkle tops with sugar.
Bake for 21-23 minutes or until muffins test done - top springs back when lightly pressed or toothpick inserted comes out clean.
Here are a few photos of the muffins along the way!
It is my pleasure and privilege to remember our veterans in this very small way, and on this day of picnics and welcoming summer, I won't forget that the true purpose of Memorial Day is to honor our fallen heroes. I can't let this day go by without thanking my father, Alfred J. O'Farrell (1917-1993) for his service in the United States Army during WWII. He was, and always will be, my hero.
