Tom Brokaw spoke at the Mayo Medical School graduation this afternoon. Mayo Clinic gave him an honorary degree for his life’s work. And then, for the really good stuff, it was a gorgeous day in the neighborhood for Art on the Ave! Over a thousand neighbors came out of their SE Rochester homes to eat together, mingle through booths of local art for sale, and groove to live music.
On that theme, my lovely neighbor Laura brought me duck eggs the other day from a friend of hers in the cities. They are enormous. Tough to crack, like pre-historic eggs. From her gift, I created these muffins. Couldn’t taste any difference, really. Eggs are eggs, says embryology.
Blackberry Vanilla Muffins with Streusel
Adapted from Hyvee Seasons
1/4 c. granulated sugar
2 1/2 tbsp all-purpose flour
2 tbsp cold butter
1 3/4 c. all-purpose flour
1/2 c. granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 large egg (I used a duck egg!)
2/3 c. milk
6 tbsp butter, melted
1 1/2 tsp vanilla extract
1 c. fresh blackberries, rinsed and drained well
To prepare topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Set aside.
Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick cooking spray or line with paper baking cups.
In a large bowl, stir together flour, sugar, baking powder and salt.
In a small bowl, beat together egg, milk, melted butter and vanilla. Add to flour mixture; stir just until combined. Spoon a heaping tablespoon of batter into each muffin cup to cover bottom. Place 2 to 3 blackberries over batter in center of muffin cup. Top with remaining batter. Sprinkle with streusel topping.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool completely on wire rack.
5 stars. Janelle, next year’s Art on the Ave host hopeful (shoe-in), says they were pretty tasty.