"macrina bakery" news and stories

I am not generally one to put butter onto my muffins, especially if they start out as sweet as the Blueberry and Currant Muffins from Cookbook 411 sound. Usually, the richness of the muffin is sufficient, although L says that she makes her own butter, which does make the idea of buttering the muffin tempting. The muffins are stuffed with locally grown (from Seattle) fruits, the blueberries adding a juiciness and the majority of the rich color that is evident in the picture above, and the tiny red currants adding a slight tartness and a flavor that is similar to that of gooseberries. The best thing about the muffins, however, is that they stand as a reminder to the fact that a muffin does not have to be as large as your head, unlike some bakery muffins, to be either delicious or tempting because these are both.

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