BREAKFAST at MY HOUSE... blackberry, lemon, and thyme muffins

    As much as I enjoy eating breakfast, I do not jump out of bed, run down to my kitchen, and begin pulling mixing bowls and frying pans from my cupboards the moment I wake up.  No, it is rarely that way (only if I've invited friends over and they're expecting what I promised).  A typical morning for me is... 1.  Wake at 6 a.m. and walk slowly to the front door to grab the morning papers  2.  Turn on the espresso machine  3.  Let my French Bulldog Pipi outdoors  4.  Toast a slice of sourdough bread.  5.  Let Pipi back indoors.  6.  Make a double shot of espresso for my cappuccino  7.  Go back to bed with my cappuccino,the papers, and Pipi.
     The good thing is, others in my house understand my disdain of early morning activity or chatter, and usually do not approach me until after I've consumed my double shot of espresso.  This is why I am such a huge fan of preparing whatever I can ahead of time.  I may not like making breakfast first thing, but I do appreciate having something at the ready for my first meal of the day.
     Many times, before I head to bed at night, I will mix up everything I can for the next morning...  Combine the flour with the other dry ingredients.  Place the unwrapped butter in the mixer bowl.  Set the eggs out to reach room temperature.  Prepare the muffin or bread tins... But, what's truly best is actually having the finished product waiting for me in the morning.  Does that mean I'm getting lazy?
     I remember a friend's grandmother and elderly aunt always setting their breakfast table before retiring for the night.  Everything was out there, including the boxes of cereal (sans milk).  I thought it was very odd at the time.  I totally get it now.
     

     The recipe for Blackberry, Lemon, and Thyme Muffins is from the recent Bon Appetit magazine.  I can't help but think that this batter would taste wonderful baked as cakes (two 8-inch rounds?), drizzled with a powdered sugar-lemon icing, and crowned with a candied violet.  Just a thought, and a possible great dessert for a spring brunch or luncheon.

                                           pottery by Lynn Smiser Bowers

                                          •     •     •     •     • 

                             adapted recipe of Elizabeth Belkind | Bon Appétit, March 2012

FOR THE TOPPING:
• 1 cup cake flour
• 1/4 cup sugar
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1 large egg yolk
FOR THE MUFFINS:
• 1 cup plus 2 tablespoons unbleached all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 tablespoons grated lemon zest, preferably organic
• 1 1/2 cups blackberries, halved or sliced into thirds if large
• 1 teaspoon fresh thyme leaves

FOR THE TOPPING:
1.  Combine the first 5 ingredients in the bowl of a food processor and pulse to combine.  Add the butter and pulse until the size of small peas.  Transfer to a mixing bowl and stir in the egg yolk until evenly moist.  Refrigerate one hour.

FOR THE MUFFINS:
1.  Preheat the oven to 325˚F.  Line 16 muffin cups with paper liners.
2.  In a medium bowl, combine 1 cup of the unbleached all-purpose flour, cake flour, baking powder, baking soda, and salt.
3.  In the bowl of an electric mixer, beat the butter until creamy.  Add the sugar and continue to beat until fully incorporated.
4.  In a small bowl, whisk together the eggs and vanilla.  Slowly add to the butter mixture and beat for an additional 3 to 4 minutes.
5.  Stir together the buttermilk and lemon zest.  Gradually add to the butter-egg mixture and beat until combined.  Add the dry ingredients slowly and beat just until combined. Do not over mix.  In a small bowl, gently st together the blackberries and the remaining 2 tablespoons flour.  Fold into the muffin batter.
6.  Divide the batter between the 16 muffin cups.  Remove the topping mixture from the refrigerator and distribute evenly onto the top of the individual muffins.
7.  Bake muffins for 40 minutes or until golden and a tester comes out clean.

TAKE a LOOK: