crowning glory mini madeleine muffins

If you ask anyone at the Larsen family reunion last weekend what was the most defining theme, it would probably be “food coma.” Each family had to sign up for KP duty, well not exactly. Each of us signed up to be responsible for a meal. There are more families than meals so we doubled up for the most part. Luckily for me my sister-in-law signed up for breakfast. I quickly joined here thinking that it would be easiest for us to work together since we will be in the same proximity prior to the BIG event.

However, the proximity thing had little to do with anything, I came to find out. We did not even see one another until we each arrived at the venue. The venue being my aunt’s home on the beach. Beautiful place!

After struggling with a few ideas we decided on some finger foods, that way we would not have to worry about serving, toss in a basket and grab a napkin and off you go. I used a basic madeleine batter with the bonus of fruit. I used some super fresh HUGE blueberries and Lapin cherries that I found at a berry stand along a country road.

Lapins are some large cherries but they were beautiful and fit in the mini muffin pans I used. I left the cherries whole with the stems attached. I loved the look of the stem sticking out of the muffin. I did not pit the cherries but everyone was notified about the pits. By leaving the pits the cherries did not become too soft and loose their structure. and it is my understanding that they have more flavor when cooked with the pits in, not unlike meat on the bone I presume. They tasted as beautiful as they looked.

Crowning Glory Mini Madeleine Muffins
makes about 36 mini muffins

• 12 Tbsp unsalted butter or earth balance non-hydrogenated margarine, melted
• 1 cup sugar (preferably unrefined)
• 4 large eggs
• 1/2 tsp vanilla or cognac
• zest of a lime
• 1 1/2 cups flour
• pinch of fine sea salt
• one blueberry or cherry per mini muffin

Melt the butter and let it cool. In the bowl of a mixer blend the sugar and eggs with a whisk until blended and fluffy. You can do this by hand but it will take a while to get it light and fluffy. Mix in the vanilla and lime zest until completely combined. Add the flour and salt by hand until no traces of it are left. Do not over mix but there should be little to no lumps. Then pour in the slightly cooled melted butter and stir by hand until you have a nice thick batter.

Refrigerate for at least an hour but up to a day is fine.

Preheat the oven to 425F and grease the mini muffin tins. Using two spoons scoop enough to fill the tin two thirds of the way full. A little more for the blueberry ones and a little less for the cherries if they are larger. Top each one with a piece of fruit and push it down in without completely submerging it.

Bake for 10-12 minutes, until starting to get golden brown. Dump in a basket and enjoy with a cup of tea or coffee!

Tagged as: brunch, dairy-free, snacks