One of my daughters.. lent me a few of her In Style Magazines..
I had just received this butter stamp I ordered from Etsy..had made some pull-apart cinnamon bread..and made little butter rounds with the monogram..cute..
But cuter were the cupcakes in the In Style..you have it..Monogrammed with fondant..
As luck would have it..our other daughter brought us delicious apple muffins.. which we ravenously ate.. but one ..stayed behind for a few hours..and I knew what to try:)
|From La Table De Nana|
So now I know how much easier it is to monogram fondant than butter:)How easy it is..and how sweet for gifts:)
I can't leave you without her apple muffin recipe..I removed the fondant for Jacques to take the last muffin to golf:)They are delicious!
My daughter found the recipe through Foodgawker..Here..
Apple yogurt muffins
adapted from The Williams-Sonoma Collection: Muffins
2 cups (280g) all purpose flour
½ cup (100g) sugar*
1 ¼ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon freshly ground nutmeg
1 ¼ cups (325g) plain yogurt
2 large eggs
5 tablespoons neutral vegetable oil
1 teaspoon vanilla extract
2 Gala apples, peeled, cored and diced
Preheat the oven to 190°C/375°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt and nutmeg and make a well in the center. In a small bowl or jug, whisk together the yogurt, eggs, oil and vanilla. Pour the wet ingredients into the dry ingredients, add the apples and mix with a fork until just moistened – do not overmix; the batter is supposed to be lumpy.
Spoon the batter into the prepared pans filling each cup ¾ full.
Bake until golden, 16-20 minutes, and cooked when tested with a skewer.
* these muffins are not too sweet, and in my opinion that makes them perfect for breakfast – add a bit more sugar if desired
Makes 12 - I halved the recipe above, used 1/3 cup (80ml) capacity muffin pans and got 6
That blog looks so nice!
I have all the ingredients so I will be making them next~