What a Beautiful Day for Muffins

Today is the Memorial Feast of Saint Francis de Sales, Bishop and Doctor of the Church. It is also a beautiful Saturday in the Second Week of Ordinary Times. What more reason do we need to celebrate and enjoy this day of the Lord?

Relax, I’m not going to get overly Catholic on you. At least not yet. There will be time for conversations about Conversion tomorrow, on the Feast Day of the Conversion of Saint Paul. Today is all about embracing the goodness of life. And what better way is there to truly appreciate life than to begin your day humming in the kitchen, surrounded by those you love? While family is the best kind of company, not everyone has family nearby. Get a pet to keep you company. Or a stuffed animal. I know it sounds crazy, but I have a “support” calf. Her name is Katie O’Grady. She sits on my bed. And sometimes when I have things on my mind I talk to her. Out loud. Katie gives the best advice. She tells me to talk it over with God. Smart calf.

Katie O’Grady was a Christmas Present from Hubby. I told him I needed company when he’s away at work all day. I asked for a Highland Calf from Scotland. I said we could keep her in the backyard and that I could take her for walks. While we were out Christmas shopping for our great grand baby, Hubby found Katie. For me it was love at first sight. Joy can be found in the silliest of things. And that’s part of the magic of life. As are these delicious muffins!

Orange Zest Blueberry Muffins
1 Orange
3/4 cup Buttermilk or as needed
8 tablespoons Butter
2 large Eggs
3 tablespoons Honey
1/3 cup Sugar
2 cups Flour
2-1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Blueberries
Decorative Sugar, optional

Center a rack in the oven and heat the oven to 400 degrees. Line muffin tins with paper muffin cups. Place the muffin pan on a baking sheet.

Zest the orange into a 4-cup measuring cup, then juice the orange into the same cup. Add enough buttermilk to the fresh orange zested juice to measure 1 cup of liquid. Set aside. Melt butter, set aside to cool.

Once the butter has cooled whisk the eggs, honey and melted butter into the measuring cup. Set the wet ingredients aside.

In a large mixing bowl whisk the sugar, flour, baking powder, baking soda and salt together. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. It’s okay if the batter has lumps and bumps.

Stir in the blueberries. Divide the batter evenly among the muffin cups.

Place in the heated oven to bake for 10 minutes. After 10 minutes sprinkle the tops the muffins with Decorative Sugar, if using.

Continue to bake another 12 minutes or so. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes. Gently transfer muffins to a serving platter or individual plates and enjoy.

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Open our hearts, O Lord,
to listen to the words of Your Son.