I cleaned the house and rewarded myself by baking. The hour was about 4 pm, and now with the clocks switching back, the light was fading . . . The shadows and golden hour that only a NW fall can produce. I got to thinking about tea time -- the crucial snack I so often go without! The best part of tea is you can indulge in something sweet and darling, and move on later to a lighter dinner. Eating dessert first? Not a bad thing!
This tea time got me thinking of all the great high teas I've had -- the Savoy in London, the Hilton in Ho Chi Minh City for my birthday last year, surprise bridal shower fabulousness at the Heathman in Portland, and my all-time favorite (and first experience) the Biltmore in Santa Barbara. The afternoon ritual is shrouded in such ladylike pleasure and sheer joy at all the confections, usually in miniature form-- it simply must be brought back into the daily rotation.
Tea from a gorgeous golden pot, sipped with your darling, accompanied by a tender blueberry muffin affirms all that is good in life. Best washed down with a dash of bittersweet chocolate then a splash in the bathtub. Forget dinner!
Blueberry Millet Muffin (Tops)
(makes one dozen muffins)
Preheat oven to 375, grease or line muffin 1 dozen muffin tins or a muffin top pan (I love this pan!)
1 c flour
1 c millet flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c plain yogurt
1/4 c canola oil
1/2 tsp vanilla
1/3 c sugar + a little extra turbinado sugar (aka "sugar in the raw" for sprinkling on the top)
Directions:Mix all wet ingredients in a medium-sized bowl. Mix all dry ingredients in a large bowl, fold in wet ingredients, stirring until just incorporated. Add blueberries and stir lightly. Sprinkle muffins with a little extra turbinado sugar. Fill muffins about 3/4 of the way full and bake for about 15-20 minutes, depending on the size of your muffins. Enjoy with tea and a darling boy or girl.