These days I gravitate more and more towards simplicity. A rustic simplicity that’s clean but not cold, warm but not busy. Every month I get rid of more of my possessions asking the question “is this both functional and beautiful?” Sometimes an object is just one of those two things, and sometimes that’s enough. But the truly special artifacts of everyday life are the ones that satisfy both requirements. And these ceramic nesting spoons by Fringe & Fettle in collaboration with HDH are that kind of special. Since receiving them I’ve used them for everything from serving olives and jams on a cheese plate to scooping ingredients to spoon rests while I cook. Like the pieces of HDH clothing I own, they’ve already become part of the fabric of my daily life. So, in celebration of Hackwith’s Maker’s Alongside collaboration with Fringe & Fettle, I whipped up some blueberry & cream cheese rye muffins before hitting the road earlier this week for New Orleans. Gas station food is hateful, and I wanted to have something delicious on hand for us to nibble on during the long drive down to New Orleans, where I am currently. You can find the ceramic nesting spoons here and the recipe for the muffins below. That’s all for now…back to soaking in my fair old home, many photos of which I’ll share with you soon, no doubt!
Ingredients
- 125 g (1 cup) all purpose flour
- 125 g (1 cup) rye flour
- 150g (3/4 cup) sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 3 finger pinch kosher salt
- 5 oz cream cheese, room temp
- 2 eggs
- 180 g buttermilk (3/4 cup)
- 1 tsp vanilla
- 65 g (1/3 cup) olive oil
- juice of half a lemon
- 1/4 cup honey
- 1 cup blue berries
- brown sugar, for sprinkling
Instructions
- Heat your oven to 400°F. Well grease your muffin tin. Combine all the dry ingredients in a mixing bowl and set aside. In a stand mixer mix the cream cheese and eggs on medium until fluffy. Add in the buttermilk, vanilla, oil, lemon juice, and honey and mix or stir to combine. Add in the dry ingredients and mix until just combined. Stir in the blueberries. Fill the cups of the muffin tin almost to the top, sprinkle with brown sugar, and bake for 20-30 minutes until the tops are golden brown and a cake tester inserted into the center comes out clean. Allow to cool fully before removing from muffin tin.
Ingredients
- 125 g 1 cup all purpose flour
- 125 g 1 cup rye flour
- 150 g 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 3 finger pinch kosher salt
- 5 oz cream cheese room temp
- 2 eggs
- 180 g buttermilk 3/4 cup
- 1 tsp vanilla
- 65 g 1/3 cup olive oil
- juice of half a lemon
- 1/4 cup honey
- 1 cup blue berries
- brown sugar for sprinkling
Instructions
- Heat your oven to 400°F. Well grease your muffin tin. Combine all the dry ingredients in a mixing bowl and set aside. In a stand mixer mix the cream cheese and eggs on medium until fluffy. Add in the buttermilk, vanilla, oil, lemon juice, and honey and mix or stir to combine. Add in the dry ingredients and mix until just combined. Stir in the blueberries. Fill the cups of the muffin tin almost to the top, sprinkle with brown sugar, and bake for 20-30 minutes until the tops are golden brown and a cake tester inserted into the center comes out clean. Allow to cool fully before removing from muffin tin.
