We started planning a menu and decided to go with a light fare. We came up with a breakfast cup that our good friend Trish recommended. With that, we did a blueberry muffin recipe that came out so soft and moist.
We pulled out the pretty napkin rings that we bought at Hobby Lobby and put them on our flour sack tea towels for napkins.
Mismatched china graces the table and a nice plump china teapot is filled with a steaming hot Chai tea.
A pretty jeweled cupcake stand from Kirkland is the perfect thing to display the egg cups in regal fashion.
Soft blue egg cups from Hobby Lobby give the perfect vintage look to the table and the eggs they are holding.
Dazzling crystals drip from the serving dish that holds up the delicious egg cups and muffins.
The muffins came out perfectly with their browned cinnamon and sugar crumbles on top. Can’t you just taste them?
A meandering path in the garden leads to this delightful table.
The sun is filtering through the trees that we planted with mom and dad on the property when we were just two years old. Now they give us beauty and perfect shade.
A pretty yellow rose china tea cup waits to be filled with tea.
Pull up a chair and join us for great food, fellowship, and laughter. Oh! and tea!
Delicious spinach and chilie egg cups are like tiny pies that have a flakey dough that melts in your mouth.
Spinach Egg Breakfast Cups
Stir together in a medium size bowl flour, baking powder, sugar, cream of tartar and salt. Cut in butter until crumbly. Add milk, and stir until combined, but don’t over stir. Roll out and mold into a muffin tin (this should make 4-5).
Cook the eggs seasoned how you like them, add chopped bacon and cheese. Spoon into Muffin Tins. If you want you can add a little (or a lot) more cheese.
Sweet tart ruby red grapefruits are the perfect thing to accompany this breakfast.
One for me and one for you?
Mother’s Day Organic Blueberry Muffins Pre-heat oven to 375 F
2 cups of organic all purpose flour
2 tsp. Non-Aluminum baking powder
1/2 tsp Himalayan Pink Salt
1/2 cup of Organic Butter
1 cup Organic Raw Sugar
2 Organic Eggs
1/2 cup of Organic Milk
1 tsp. Vanilla
1/2 cup of Blueberries (fresh or frozen)
1/2 cup Organic Sugar
1/3 cup Organic Flour
1/4 Cup cubed and room temperature
2 tsp cinnamon
Makes 12 regular size muffins
To make the topping place your dry ingredients into a small bowl and add the butter cubes. Use a fork or pastry knife to cut in the butter. It will be in little clumpy crumbles. Sit aside.
In your mixer mix your butter and add sugar and mix until nice and creamy. Add to this mixture your eggs one at a time and continue to mix.
Add milk and vanilla
In a separate bowl mix your dry ingredients. Add this a half at a time to your wet ingredients. Don’t over mix, muffin dough should be sort of lumpy. Add to this your berries.
Put muffin tin liners into your muffin tin and spoon in the dough filling the cup about 2/3rds full of your mix. Spoon some of the topping to the top of each muffin and place in your pre-heated oven. Cook for about 20 minutes (depending on your oven) or until when you pierce it through to center with a toothpick, the toothpick will come out clean. Transfer to rack and allow to cool or eat hot out of the oven.
Mother’s Day is a perfect day for tea.
Shall I pour you a cup?
This sweet blue bird of happiness and it’s mate double as salt and pepper shakers and adds whimsy to your table. (Cracker Barrel )
Grandma’s yellow rose. She called this “The Yellow Rose of Texas” bush for her sister Anna.
Just a bit of sparkle makes the table shine.
Tea for me and tea for you. Sipping a hot cup of tea makes the gathering cozy and warm.
A jewel crusted teacup makes the tea a royal affair. (Ross Stores)
A view from the birds.
Egg cups with bacon peeking out tempting someone to pick it out of its crust.
The yellow rose as the sunshine broke through the clouds and filters through the trees above.
Momma’s cup after she enjoyed her first sip.