When my children were little we started the tradition of having tea & muffins every Sunday morning for breakfast before church. We all look forward to it each week. Some weeks we do coffee or cocoa and some weeks we'll bake scones or maybe even coffeecake but mostly it is tea and muffins. Simple but now it is a tradition and one that I hope they'll remember fondly in years to come and maybe even carry on in their own families. I thought I'd share our Sunday Tea from this week along with the recipe for one of our favorite muffins. Maybe you'd like to start a new tradition on Easter Sunday!
I am sharing this post at Lisa & Lana's Tempt Your Tummy Tuesday (Blessed With Grace), Marty's Table Top Tuesday (A Stroll Thru Life) and Kathrine's Tea Time Tuesday (Lady Katherine's Tea Parlor). Please visit each of these lovely blogs.
Vintage Tea Cups that I picked up several years ago at a consignment shop. The set includes 6 cups, each with a different rose motif.
A fun Tea set from TJMaxx.
A Shabby Chic pedestal plate, perfect for serving muffins (check my tutorial on how to make these).
Place setting includes Ivory dinner plates from Walmart, used as charger, green salad plates found on clearance at TJMaxx several years ago, napkins found on clearance at Target last month (great deal...4 napkins for $1.74).
Another of those lovely tea cups.
Time for Tea!!
Some of the BEST Blueberry Muffins!Blueberry Oat Muffins
1 cup of oats
1 cup of buttermilk
1 cup of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of packed brown sugar
1 egg, beaten
1/4 cup of butter, melted
1 cup of blueberries (fresh or frozen)
Combine the oats and the buttermilk; allow to stand. In a mixing bowl, combine the flour, baking powder, baking soda, salt and sugar. Stir well to blend. Add the beaten egg and melted butter to the oat mixture. Mix thoroughly. Add to the dry ingredients, stirring just until moistened. Gently fold in the blueberries. Fill 10-12 muffin cups sprayed with nonstick Spray. Bake at 375°F (190°C) for 20-25 minutes, or until the top springs back when lightly touched.
