I’ve got visitors staying with me tonight and I thought I would be all “Bed and Breakfast-y” and make some muffins in case anyone is hungry in the morning. They were a bit of a flop, mainly because I think that my baking powder is getting old, so not a lot of rise to them — remember to buy fresh leavers, folks! They do taste great though, so nothing wrong with the recipe, just a chemical malfunction on my software.
Getting to be spring so I thought that I would make the most of this lovely Sunday morning by making some spring-like food: Rhubarb, first of the season for me. This is a great little coffee cake, perfect for breakfast but would be great with afternoon tea as well. Fool-proof too. And if it isn’t rhubarb season, substitute fresh blueberries or even apricots or peaches later in the summer. Lots and lots of crumble, something my dad really loves.
A family friend is from Sweden and I think that my first memories of having cardamom come from eating her Cardamom Cake when I was a child. I love cardamom, even more that I love cinnamon. These are a variation on a cinnamon roll, so I thought it would make a nice addition to the celebratory weekend breakfasts. I’m not Swedish, so I can’t really tell you how authentic these are, but I can tell you that they are very yummy and that is what counts in my book.