Castles and chippy fences. Charm and history. Look no further than Richmond, Virginia. On an early summer jaunt to the capitol I discovered all this and then some. An enchanting mix of peeling facades, history afoot, and castles amid magnolia blossoms. Since starting this food blog we have been exploring the countryside antique shops looking for food props . This has been a fun yet daunting task. Never did I expect to be shopping for salvaged lumber and rusty kitchen tools in equal measure.
These muffins are perfect for the weekend and would pair nicely with scrambled eggs . Make them the night before and spend the weekend doing weekend things. For this photo shoot I styled them with an old salvaged chippy fence I found in a rather charming Virginian antique store. The castle featured in this post is The Virginia House located in Richmond, Virginia.
Although I have just scratched the surface on Virginia I simply can’t wait to see and shoot (photo) what’s next.
These muffins are moist, flavorful, and healthy. You really can feel good about serving them to your friends and family. Grandma V. used to serve them with butter and grape jelly. Yum!
2 cups Bran Flakes cereal
1 cup All Bran cereal
1 cup chopped dates
1 cup boiling water
½ cup shortening
¾ cup sugar
½ cup brown sugar
2 eggs, whisked
1 cup white flour
1 ½ cups whole wheat flour
2 ½ tsp. baking soda
2 cups buttermilk
Preheat oven to 375 degrees F. Line 24 muffin cups with cupcake liners.
Mix bran cereals and dates in medium bowl. Pour boiling water over mixture and stir. Set aside.
Cream shortening and sugar. Stir in eggs and mix well.
Combine baking soda and buttermilk. Add alternately with flour, mixing well after each addition. Stir in bran mixture and mix well.
Fill muffin cups about ¾ full. Bake for 20-30 minutes, until toothpick inserted in the center comes out clean.
Best served warm with butter and jam.
Yield: 24 muffins