I have been on a kick of making muffins lately. Maybe because when I look at the recipe I don’t see a lot of fat. Who am I foolin!! They are just good and I can put chocolate or “in season” fruit in them. And I confess I have to have a bit of something sweet every once in awhile. And if the sweet is chocolate, then that’s even better.
I decided to use a banana bread recipe I have been using for years and convert to muffins. There is something special about smelling banana muffins baking. I have to say, its right up there with smelling cookies in the oven.
Warm muffins with a sugary-cinnamon topping, butter melting down the side served with a cup of creamy coffee in the morning. What a way to start the day.
Did you notice the china? It’s so girly and makes you want to put your lacy gloves on. It belonged to my mother-in-law and the colors are just so beautiful. The flowers are lovely dogwoods and remind me of spring and being back home where my town’s streets are lined with them. The pattern is called Spring by Taxco. What a wonderful heirloom to pass down.
So beautiful and sometimes, a girl just has to use her china.
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