Happy Mother’s Friday! At least, that’s what I’m calling it. Having five children, I figure I’d better milk as much celebration out of this special day as possible, so I have had Mother’s Wednesday, Mother’s Thursday, today, tomorrow, and then the Grande Finale on Sunday–for a total of 5 Mother’s Day wonderfulness. Today, Isaac is taking me to see a movie and then to lunch at my favorite spot (Hilo Bay Cafe). I think I’m going to have their salmon Caesar salad.
Our poha berry bush (called a Ground Berry on the mainland) is producing a lovely amount of fruit this Spring. I love the husks that protect the sweet, tart berry from bugs getting to them before I do!
I could have made a lovely jam with them, but opted for something a little more decadent. Muffins with a wonderfully crunchy streusel topping.
For the muffin batter:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup buttermilk or sour cream or yogurt (whatever you have on hand; or, sour your own milk by adding 1/2 teaspoon of cider vinegar to whole milk and allow it to sit for about 5 minutes, then proceed)
1 cup fresh Poha berries, halved (you can substitute another berry; blueberries, raspberries, strawberries, blackberries)
1 Tablespoon vanilla extract
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup old fashioned oats
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
vanilla seeds, scraped from 1/8 of a bean (optional, but do add for extra vanilla-deliciousness!)
**I have these great square muffin pans from Chicago Metallic that I got years ago and they make large muffins. But these can be made in regular or larger sized muffin tins as well.
Prepare your pans by either lining them with paper muffin cups or grease the pans well.
First make the muffin batter. Combine flour, sugar, salt and baking powder. Pour oil into a 1 cup measuring cup; add the egg and enough buttermilk, sour cream or yogurt and vanilla to fill the cup. Mix this with flour mixture. Gently fold in poha berries. Fill muffin cups 3/4 full, and press in the streusel topping mixture (directions for this are next).
For the streusel topping, combine all of the dry ingredients, including the cinnamon in a small bowl. Add in the butter cubes and with a fork or, even better, your fingers, work together to create a crumbly mixture. Gently press a generous amount onto each muffin.
Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
And don’t forget to pour yourself a hot cup of Vanilla tea or Coffee to enjoy with these delectable muffins
From me to you…have a blessed Mother’s Day…celebrate every moment and enjoy all the treasures that God has given you in each of your children.
xovox (vanilla hugs and kisses),