NOTE: For those of you praying for (and giving to–THANK YOU!) this amazing couple that was in the horrible accident the day after Christmas, Lane is in shunt surgery this morning as I type. Prayers please? Thank you so very much. I have the BEST blog friends around.
In past generations, people left bouquets of flowers on doorsteps, rang the bell and ran. The home owner would soon emerge and discover the fragrant and lovely surprise adding delight to their day.
Might you grab your kids or coworkers and resurrect this lost tradition?
We are surprising a sweet, newly-widowed family friend my kids have known as “Grandma” for nearly three decades.
Who might be blessed by a bundle of daisies from you this week?
Or, if you have time, try your hand at these mouth-watering and oh-so-different muffins that my sister-in-love was famous for making at her Florida Bed & Breakfast, The Mango Inn, back when she still owned it. They are a welcomed treat that is sure to perk up anyone’s day!
1 large egg
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla
4 tablespoons butter, melted and cooled
1 1/2 cups diced ripe mango
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped unsalted macadamia nuts
1/4 cup flour
1/4 cup light brown sugar
1/4 teaspoon cinnamon
2 teaspoons softened butter
For topping, combine all topping ingredients in a small bowl. Mash until combined. Chill until needed.
Preheat oven to 400 degrees. In a large bowl whisk together egg, sour cream, milk, vanilla, and melted butter. Fold in mango.
In another bowl, stir together dry ingredients. Add wet ingredients. Fold together just to moisten. Batter will be lumpy.
Quickly fill greased muffin tins with batter to the tops. Crumble topping over the tops.
Bake 25–30 minutes until a toothpick inserted comes out with just a few crumbs clinging to it. Cool 5–10 minutes. Remove carefully from pans.
Serve warm or at room temperature. Makes 12 muffins.