blue artichoke

The freaks come out at night; the ants come out on Saturday night.

I made muffins again yesterday afternoon, because that's what I do on Saturday afternoons. After learning my lesson last Saturday, after these muffins cooled, I put them in a hermetically sealed Rock n' Serve Tupperware container on top of the refrigerator. The ants didn't even sniff them out; instead they found some delicious trash. I found a stream of them this morning coming inside from the top corner of the back door, crawling across the door frame leading to the basement, down the wall, around the corner and straight into the trash can. I doused them with my Hot Shot Ant Killa and went outside to find the nest. None. The trail just starts at the corner of the door, which means they must be inside the wall. I can't very well throw borax powder into a small slit between the siding and the outside door frame. I sprayed the heck out of it, but we'll see what comes of it next weekend, when the ants come out to party.

The muffins, as I already said, were spared. I just want to emphasize that no muffins were harmed by ants. By us, indeed; we scarfed them down with no regrets. The recipe comes from a bed and breakfast in St. Louis and is really easy to make. The texture of these muffins is soft and tender, like your favorite pillow. The flavor is delicately sweet and citrusy, not nearly as bold as last week's orange muffins, but just as good, or maybe better. Gentleman Caller and I both went back for a second breakfast because the first left us wanting more. Though not giving in to the temptation of a third breakfast, GC remarked on the supreme awesomeness of these muffins several minutes later, after normal muffins are already long forgotten.

Doelling Haus Muffins

Saint Louis Days – Saint Louis Nights Cookbook, Junior League of St. Louis, 1994.
I actually forgot to add the vanilla. whoops! I didn't add any additional sugar to the batter because the orange marmalade I used was really sweet already. I sprinkled some vanilla sugar on top, trying to compensate for the lack of vanilla. I got this vanilla sugar in Mexico and have just been looking for a good excuse to use it.

2 c. flour
1 c. sugar
¾ c. baking powder
2 eggs, beaten
1 c. sour cream
1/3 c. orange marmalade
1 T. butter, melted
1 ½ t. vanilla
Sugar, to taste

Grease muffin cups with shortening.

Stir together dry. Combine rest until all are moistened. Add sugar if marmalade is too tart. Fill muffin cups 2/3 full. Sprinkle sugar lightly on top.

Bake at 400 for 20 minutes. Serve with butter and marmalade

Yield: 12 muffins.

Getting to Know All About You: What's the most exciting thing you did over the weekend?