A Colorful Tribute to Lilly Pulitzer

       

Some things inspire you at first glance.

For me, my first encounter with a Lilly Pulitzer dress left a lasting impression and budding love for the colorful prints that have become the iconic party and play clothes of the Palm Beach crowd.

Despite growing up just minutes from Palm Beach, I didn't actually discover Lilly until high school. I'm not sure how I managed to overlook the splashy, citrus-colored patterns in which many girls and women around me were proudly clad. A Lilly girl isn't exactly a wallflower -- "Lillys" are made to stand out in a crowd.

Regardless of my former obliviousness, my newfound awareness of the dresses made it difficult not to notice them everywhere around me. Once she caught my eye, there was no denying it... I was smitten. And like any high school girl, my "awakening" meant just one thing: I had to have one.

I bought my very first Lilly dress at a clearance sale at a boutique on the island -- the only way I could afford one. I treasured that thing like it was priceless. I still have it in my closet today.

My very first Lilly.

It wasn't my favorite print, by any means. The fabric was a bright lime green, with punchy little animals in whites and citrons parading all over the simple a-line cut, Lilly's trademark signature cleverly hidden among the swirls like a preppy version of "Where's Waldo". {Come to think of it, I'm pretty sure it might have been a piece from the kids collection that was big enough to fit me.}



But still, I was just happy to have a Lilly of my own. It meant something to me. Like I was initiated into some exclusive pink & green society. Like suddenly I'd be invited to sip pink lemonade at a Palm Beach garden party. {Certainly, that wasn't the case. But if nothing else, it made it easy for my family to find me amidst the church crowd.}

From that moment on, I decided that slowly but surely, I'd grow my Lilly collection. Though my purchases gradually progressed to more classic pieces, I still find myself mesmerized by the whimsical, and even humorous prints that make the Lilly brand both vivacious and distinctive. There's something special about all the little details that go into a Lilly.

Inner hem lace detail of one of my Lillys.

When I heard about the passing of Lilly Pulitzer Rousseau this weekend, I felt like I had lost someone dear to me. It's a phenomenon that happens when you feel a connection to someone you've never met. Sure, we empathize with the loss of any individual out of respect and human connectedness.

Lilly Pulitzer, 1963.
Photograph by me, image from Essentially Lilly.

But sometimes, the feelings run deeper. An admiration... a fondness. Something that elicits a feeling of kinship.

Maybe it was Lilly's creativity. Her ingenuity. Her streak of entrepreneurship. Maybe it was her  irreverence in a world where things are expected to be "just so". The challenge in her prints to live life like the party it's meant to be.

Photo taken of page in my Lilly Pulitzer agenda

Whatever the reason I felt such a bond, my heart was deeply saddened. Perhaps it's a natural consequence of wearing someone's name like an emblem for so many years.

Photo taken of page in my Lilly Pulitzer agenda.

There's no denying that Lilly left her colorful mark on the world... on me, on my closet, on the header of this very blog. {I sent a picture of a Lilly print sketch from my agenda as inspiration to the graphic designer.} She's the reason for the "Prep" in The Kitchen Prep. And though she is no longer with us, I have no doubt in my mind that her vibrant legacy will continue to live on for many years to come.

A toast to Lilly.

May we each live to inspire those around us as you have.

Deepest sympathy & prayers to her family and friends.

Tropical Fruit Bellinis
Adapted from Essentially Lilly: A Colorful Guide to Entertaining

1 mango, peeled & chopped
1 peach, peeled & chopped
1/2 cup guava nectar
1/2 cup apricot nectar
1 bottle Prosecco or other sparkling beverage {seltzer water or ginger ale for an alcohol-free version}

Sugar for rims, optional*
Lime for garnish, optional

1. Combine fruit and nectars in a blender. Puree until smooth.

2. Pour 1/4 cup puree into each champagne glass. Top with Prosecco or sparkling beverage and stir gently.

3. Garnish with lime.

To sugar rims: Pour about 1/4 cup juice {or water} on a shallow plate. On another plate, sprinkle about 1/4 cup granulated sugar. Dip tops of glasses into the juice, shake to remove excess liquid, then dip into sugar.

Note: The fruit puree can be made ahead. Just prepare, cover, and refrigerate until ready to use.

Stuff & Links

I have been going to bed later and later every night this week, and I'm pretty sure that the main reason is that I have SO many things on my mind that I just can't let it rest! Since I need every available shred of memory/brain cell possible, I'm dedicating today's post to a little "Brain Dump" {Ew. That just sounds yucky.} in hopes that sharing all of this with you will regain some storage space in my noodle. Some of it is silly & some of it is "order of business" type stuff...

Here it goes!

1. I am so excited about attending Food Blog Forum Orlando that I can barely stand the anticipation. They sent the attendees details about the sessions yesterday and I nearly squealed with joy. {Ok, I may have actually squealed with joy. Farley was a bit alarmed.} Not only is it hosted by Walt Disney World, but the accommodations are at The Grand Floridian Resort & Spa, which I haven't stayed at since I was about 8 years old. {I'll have to tell you about our family Disney vacations one day.}

Me, circa 1989 at The Grand Floridian.

I'm chomping at the bit to learn new things from some blogging superheroes like Jaden from Steamy Kitchen and Lindsay from Love & Olive Oil, but even more so, I'm ridiculously eager to meet some of the people I follow, read about, chat with & pretty much feel like I'm friends with, but have never met! {AND to hang out with some of the ones I've already met!} Blogging is an interesting thing! Squeeeee! {There I go again. I'm going to have to get a muzzle for the event.}

2. I'm not gonna lie, my excitement also has a lot to do with the fact that I'm SO getting a Dole Whip while I'm at Disney.

3. On a similar note, I signed up for a local blogging workshop {"Rockstar-Worthy Blogging"} that will be held by the fabulous Alyson from The Average Girl's Guide. It's so nice to get to meet local bloggers & I'm really looking forward to the event!

4. Many of you have heard that Google Reader is shutting down on July 1. Being a creature of habit, my stomach sort of flip-flopped when I found this out because that meant I had to hunt for a new feed reader. Bleh. Luckily, I discovered {through Katy of this blog, whom I also met through a blogging conference last year} that Feedly is a good alternative that switches everything over for you instantly. So, I bit the bullet and did it. And I LOVE IT.

I don't consider myself shallow in real life, but let me tell you, I am a marketer/brander's dream. It's all about the look for me. I totally judge a book by its cover. Or a feed reader by its format. Or whatever. The point is, I stayed up past midnight just looking at the darn thing. If you need to make the switch, do it.

5. Talenti Gelato is coming out with 4 new flavors. I need to know what they are. And I Need. Them. Now. {You can help speed along the "reveal" by going here.}

6. I redid my About page. Like 5 times. I hope you didn't see all the versions. I'm still working on it.

7. Shameless Plugs for Other People {SPfOP}:

• If you have the time or like clicking on things, please visit & "like" my friend's Arbonne FB page. She's trying to reach her goal of 100 "likes", and man, do I know how that feels. You're awesome.

• My very talented friend recently opened up an Etsy shop selling these gorgeous bracelets. You know you want to do some accessory shopping...

• I want to brag on another super-talented friend who owns her own photography & calligraphy business. You should check her out, too -- WP inks.
• Friends That Blog: Genevieve at City Lights & Tasty Bites {Always making me want to book the next flight to NYC & eat until my top button won't close.} Sloane at Life Food & Beer {Recipes! Beer! Yay!}. Lauren at Soul Inspiration. {I need some deepness in my life after reading about food and looking at pretty pictures all day. Wonderful introspect.}

8. I want to wish all teachers and students around the country good luck on the upcoming state tests. In my former life I was an elementary school teacher. So, I get it. {These days I work at a cognitive training center, if you can believe it. Ha.}

9. New Stuff: I really hate asking you guys, "What do you think about this?" regarding the blog. It makes me feel like I'm standing in front of you in a new outfit asking if makes my butt look too big... and nobody likes to answer that question. But the truth is, you're the ones who read it {I hope!}, so it's pointless for me to do what I want to do without checking in with you to see how you like it.

So... how do you feel about the direction of the blog? {What direction? HA!} Do you like the Tasty Travels/Prep Praises posts? {P.S. I'm thisclose to being done with the NYC ones... the end is in sight!} Do you enjoy when I team up with other bloggers like La Petite Fashionista, etc.? Are you into the giveaways from time to time? How would you feel about some posts that are mostly pictures and less words? Do you mind the posts where I ramble on about life?

What am I doing that you'd like to see more of? What can I do to make this more your style? {Besides stop pestering you with silly questions, of course!}

I would be BEYOND grateful if you would be dears and answer any{or all!} of these questions. It would save me from a lot of sleepless nights and mad brainstorming sessions. Ok, not really. But still, it would be really nice of you to let me know what you're thinking on the other side of this screen. ;)

10. And a little bit of food to round it all off... these are the things I've made lately that I haven't shared on the blog. The links to recipes, if applicable, can be found in the caption links.

Cupcakes Galore.
Left: Creamsicle Cupcakes {heavily adapted from Cooking Classy }with
white chocolate hangers for a shopping event I catered.
Center: White Chocolate Raspberry Cupcakes & Pineapple Cupcakes {Base from Glorious Treats} for a friend's Great Gatsby themed 30th.
Right: Guava & Cream Cheese filled cupcakes for my sister's birthday painting party.

Top Row {left to right}: Baked Brie Bites, White Bean & Ham Soup, GF Pasta with Olives & Artichoke
Middle Row: Italian Easter Breads, White Chocolate Banana Coconut "Cheesecake", Caprese Skewers
Bottom Row: Herbed Pork Chops with Kale, Hydrangea Cupcakes, Sausage & Cheese Bread {dough recipe from here}

Prep Praises: TeaLicious Tearoom in Delray Beach, FL

Two weeks ago, I had the pleasure of attending a lovely bridal shower at TeaLicious Tearoom in Delray Beach, Florida. {Cute name, huh?}

You know how lots of little girls have make believe tea parties at home, hosting fancy little soirees for their favorite stuffed animals? I've never really outgrown the desire to sit down to a dainty tea party as an adult. Luckily, the company has gotten a bit more, well... alive. :)

My family and I have attended tea parties before and really enjoyed them. I wondered how TeaLicious would compare to the beautiful Chesterfield Hotel in Palm Beach, where we attended our last tea-sipping affair, and was pleasantly surprised to find that TeaLicious has a charm all its own.

The ladies who hosted the shower did a wonderful job of decorating and adding beautiful details to the already inviting space.

TeaLicious is whimsically adorned with touches that give the tea room a feel that is a cross between Alice in Wonderland and the Royal Palace. Wallpaper donning birds, butterflies, and blooms serve as a playful backdrop for gilded antique-style mirrors and jeweled chandeliers. The mix-and-match chairs at impeccably set tables add to a lighthearted feel... because nobody likes a "stuffy" tea party.

Our table was set with delightfully mismatched teacups, saucers and elegant dishes, waiting for a taste of TeaLicious' teatime menu.

Menu

Drinks

Mimosas & Bellinis

Tea {of course!} 

Soup Course

Minestrone

Tiered Server

Egg Salad Tea Sandwiches

Chicken Salad Tea Sandwiches

Tuna Salad Bites

Cucumber Cups with Cream Cheese & Radish

Eggplant & Hummus Wrap Bites

Brie, Apple, & Walnut Spread Crostini

Assorted Quiche

Stuffed Mushrooms

Spanakopita Bites

Warm Strawberry Scones with Jam & Clotted Cream

Sweet Bites

Banana Tea Cake

Oreo Truffles

Mini Cream Puffs

From the moment we arrived, our glasses were filled with Mimosas or Bellinis. The champagne was free-flowing, as was the tea. I know it's a tea room, but I was amazed by the collection of teas they offer on their extensive menu. {I chose Coconut Key Lime, and it was wonderful!} Each guest was given an entire teapot steeping with their selection.

We were happy that the bites were substantial with all the bubbles that were being consumed! Our server, who was ever so accommodating {and we had a rowdy bunch at our table!} told us that the food was made in-house daily. Everything is brought out on fancy three-tiered servers that are overflowing with both sweet and savory offerings.

While I don't normally make it a point to review restaurants {unless I find them too good not to share!}, I thought TeaLicious was definitely deserving of some Prep Praise! They made sure that the Bride-to-Be, Christy, and her guests had an unforgettable time, and I would highly recommend it to anyone looking for a place to hold a luncheon or tea party.

The bride & groom to be! Cutest. Ever.

Sure, TeaLicious isn't everyone's "cup of tea" {I think the husband would fidget his way into breaking one of their delicate embellishments}, but if you find the urge to sit among the tea-drinking set from time to time, stop by TeaLicious in Delray Beach. 

Pinkies Up!

Inspired by the tea time menu at TeaLicious, I'm sharing these savory Ham & Cheddar scones that would be the perfect accompaniment to an afternoon tea service. A flaky, buttery crust on the outside with a soft, pillowy middle, these scones are dainty in demeanor but bold in flavor!

Ham & Cheddar Scones

Adapted from Better Homes & Gardens

1 3/4 cups all purpose flour
1/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
Pinch of salt
8 tablespoons {1 stick} cold butter, cut into small dice
1/4 cup cooked ham, cut into small dice
1/2 cup sharp cheddar cheese, shredded
1 teaspoon dried dill weed
1 cup non-fat Greek yogurt
1 egg
1 tablespoon Dijon mustard

1. Preheat the oven to 375 degrees. Line a large baking sheet with parchment or a silicone baking mat. Set aside.

2. In a blender or food processor, combine all purpose flour, whole wheat flour, baking powder, baking soda, sugar, and salt.

3. Add diced cold butter to mixer and pulse until the butter is incorporated and looks like coarse crumbs. {You can do this by hand, too, but I find it easier to give it a quick blitz.}

4. Transfer flour mixture to a medium bowl. Add ham, cheese, and dill weed and toss together.

5. In a small bowl, whisk together Greek yogurt, egg, and Dijon mustard until smooth. Pour into the dry mixture and mix together until just moistened. {Don't overmix.}

6. Scoop mixture out onto a lightly floured surface. {It will be crumbly.} Knead it a few times {5-6} until it starts to come together and hold it's shape. Try not to over-knead it or you'll get tough scones.

7. Pat the mixture into a large disk about 3/4 of an inch thick. Using a biscuit cutter, cut out scones and place onto prepared baking sheet. Alternatively, you can cut it into wedges. {Optional: Brush a little half and half or cream on the tops to help the tops glisten.}

8. Bake for about 20-22 minutes or until golden brown on top and around the edges.

9. Cool a bit on a wire baking rack. Serve nice & warm!

Easter Cream Puffs

 

Yesterday a made a shocking confession over on my Facebook page:

I do not enjoy baking fussy things. Things that look like other things. Things that require tedious detail application. Things that make me want to pull my hair out.

Don't get me wrong... I like looking at intricate and gorgeously crafted treats. I am totally amazed at what some people can create out of food, like the things you will find here, here, and here. I'm just not patient enough to ever be one of those people.

Every once in a great while, though, I am struck with an unshakable urge to attempt beauteous feats with my baking. It doesn't happen often, but when it does, I can't seem to get it off of my mind until I give it a try.

Like these cute little Easter chick cream puffs.

I just woke up a few days ago and thought, "I want to make cream puffs that look like chicks."

No, really. That's exactly how it happened.

Ironically, cream puffs are probably one of the easiest things you can make. And I had to go and make them all complicated. Go figure.

Anyway, the cream puffs themselves are not difficult to make at all. A basic choux {the dough that is used in making cream puffs, eclairs, and gougeres} comes together so quickly it's sort of ridiculous. And dangerous. You can have yummy little cream puffs at your fingertips in less than an hour.

But cream puff chicks? Yeah, not so much.

I'm not saying these chicks are the most difficult thing you'll ever make. I'm just saying don't go and decide to make them on a day when you're short on time. Or patience. Or on a day when you've had a lot of caffeine.

Maybe you'll think it's a hoot to pick little teeny tiny sprinkles out of their container and give these guys sweet little chickie faces. You might even find it amusing and challenging to try to place them evenly on said chickie face so that it doesn't look like chickie was sneaking the sacramental wine during Easter service.

Or maybe you'll give up after one chickie {like I did} and decide to go the easy route & make "cracked eggs" instead.

To each his own.

{I also made some bunnies that I thought were sort of frightening looking. I texted a picture of them to my sister and she concurred. Ah, the honesty of family. Ha!}

I hope you know I'm just kidding... these would make a really fun Easter/spring project {for patient people}. And a really delicious Easter treat for everyone else. :)

Basic Cream Puffs
Adapted from Martha Stewart Mini Eclair recipe

4 tablespoons unsalted butter
1/4 cup water
1/4 cup milk
a pinch of salt
1/2 cup all purpose flour
2 eggs

Special Tools:
{Not required, but quite helpful}

Piping bag & round tip -OR- zip top plastic bag
Toothpicks
Sprinkles {in orange for beaks} & Nonpareils {the little ball shaped sprinkles}
Food coloring {specifically, yellow}

1. Preheat the oven to 400 degrees. Prepare a large baking sheet with parchment paper or line with a silicone baking mat.

2. In a small pot, bring the butter, milk, water, and salt just to a boil over medium-high heat. {Watch it carefully, dairy is notorious for bubbling over onto stoves!}

3. When it comes to a boil, remove from the burner and add in the flour. Stir, stir, stir with a wooden spoon until a thick paste forms. Return it to the burner and keep stirring until the paste pulls away from the sides of the pot and forms a dough. {This will only take a minute or two.}

4. Transfer the dough to a stand mixer fitted with a paddle attachment. Beat it for a minute or so just to cool it down, then add eggs one at a time, mixing until they are fully incorporated and you have a smooth dough.

5. Scrape the dough into a piping bag fitted with a round tip. {Or you can just use a zip top bag with the tip snipped.} Pipe about 1 1/2 inch mounds of dough onto prepared baking sheet. Bake for 18-20 minutes until the mounds are puffed and golden brown. {You may want to tear one open to test and make sure that the middles are not too moist. If you underbake them they will deflate a little.}

6. Remove the puffs from the baking sheet and cool on a wire rack.

Filling*:

1/2 cup whipping cream
2 {heaping tablespoons} confectioners' sugar
1/4 teaspoon vanilla extract

1. Combine all ingredients in a medium bowl. Beat with a hand mixer until a whipped cream with soft peaks forms.

2. Cut the cream puffs in half with a sharp knife {careful not to smoosh them} and fill with about a tablespoon {or more} of cream filling.

*You can also make profiteroles out of these by filling them with a pastry cream or pudding. Another good variation is to flavor the cream with a different flavor extract {almond?}, or zest {lemon?}, or even fill these babies with ice cream. The possibilities are truly endless!

Glaze:

1 cup confectioners' sugar
2 tablespoons milk or cream {this is not exact, you will have to play with the amount to get the right consistency, so add a little bit at a time}
1-2 drops yellow food coloring

1. Combine sugar and milk or cream {a bit at a time until you get the right consistency} in a small bowl and whisk together until smooth. Add a drop or two of yellow food coloring if you want to make yellow chicks or "egg yolks". Stir until you get an even color.

Tip: In order to "coat" the chicks with a solid color, the glaze will need to be pretty thick. I added a tiny bit of liquid at a time until I had a thick, but pourable consistency that would "cling" to the cream puffs. If you don't make it thick enough, it will form a clearish wash over the puffs.

For Chicks:
 
1. Spoon glaze over tops of cream puffs, making sure it runs down over the whole puff. {I sort of like the drippy look but you can be exact if you want.}

2. Let the glaze set for about 5 minutes before trying to apply eyeballs & beaks. {Trust me, you will be very annoyed if you do not wait.}

3. Once the glaze is semi-set, carefully place black nonpareils in place for eyes, and orange sprinkle in place for beak. You can use little tweezers or a toothpick to help you finagle them into place, or just get a helper with a steady hand.

Let set before serving.

For "Cracked Eggs":

1. You will only need half of your filled cream puff for these. Remove the top part of the cream puff {and eat it}.

2. Make a small "well" in the center of the whipped cream.

3. Drizzle a small amount of yellow glaze into the well for the appearance of a "yolk".

4. Let set a bit before serving.

{Stuffed} Banana Bread Muffins & Easter Goodies

 

Last week was so busy it flew by and I didn't even get to post once. {It's been a while since that's happened... the not posting part, not the busy part.} Since hubby was out of town all weekend, the pup and I had a little "unplugged" getaway over at my Mom's house for company and a change of scenery, hence the lack of Facebook posts, etc.

Though it was nice to disconnect from the digital grind for a short time, I am SO ready to get back to posting, especially with Easter happening in less than a week! {Where does the time go?!} I'm also going to be wrapping up my Tasty Travels: NYC posts in the very near future, and have quite a few drafts waiting to be shared.

Before I get to all that good stuff, I'm excited to announce that a winner was chosen for the Palm Beach Parties Personalized Tray Giveaway that ended last week. And the winner is...

Tina P.!

Congratulations, Tina! I hope you'll enjoy your tray {and maybe even send us a picture of how you personalize it? Because we're nosy that way. ;)} And thanks again to the lovely Carla from Palm Beach Parties for providing us with such a fabulous giveaway prize! {Be sure to check out her shop if you're into preppy & adorable goodies!}

Ok... now food.

Today I'm sharing a recipe for some extremely moist and delicious Stuffed Banana Bread Muffins that I baked up on Friday to bring to my Mom's over the weekend. I was originally planning on making a traditional loaf, but was running short on time, so I turned the recipe into muffins. Right before putting them in the oven, I decided they needed a little something... peanut butter. And chocolate chips. Because those two ingredients have never made anything worse.

The peanut butter sinks down as the muffins bake and leaves you with a little surprise "plug" of peanutty goodness that makes these even better... and they're pretty darn good on their own. {I actually made a handful with PB, some with PB & chocolate chips, and some plain.}





This is what it looked like hot from the oven. NOM.





I plan on spending some time coming up with some fun Easter foods that you can bring to the table this weekend, but until I get crackin', I'll leave you with a few favorites that would work great for an Easter Brunch and some sweet treats that make great {and easy!} additions to an Easter potluck.

Brunch Offerings:

Orange, Walnut & Rosemary Muffins

 Brie, Jam & Candied Walnut Braid

 Chocolate & Cheese Danish

Easter "Tweets"!

"Bunny Bait" Snack Mix - Free Printables for Bunny Bait tags included in this post!

 

Chocolate "Nests"

Easter Themed Rice Krispie Treat Pops

 

Sweet Spring Desserts

Chewy Strawberry Blondies

 

Orange-Yogurt Bread

 

 

Chewy Lemon Crinkle Cookies

 

 

{Stuffed} Banana Bread Muffins

Adapted from Flour Bakery's recipe via Food Network

 

1 2/3 cups all-purpose flour

1 teaspoon baking soda

Scant 1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar

2 eggs

1/2 cup vegetable or canola oil

3 1/2 very ripe bananas, mashed

2 tablespoons non-fat Greek yogurt

1 teaspoon vanilla extract

 

Optional Add-ins:

Semi-sweet chocolate chips

2/3 cup walnuts, toasted and chopped {optional}

Reduced Fat Peanut Butter

 

1. Preheat the oven to 350 degrees. Spray a muffin tin* with non-stick cooking spray or line with liners. {Note: Make sure you spray the tins well if you aren't using liners, these like to stick.}

 

2. Beat together sugar and eggs until very pale and thick, about 3-4 minutes. Slowly pour in oil to combine, then add bananas, yogurt, and vanilla extract and continue to mix until everything is well incorporated.

 

3. Combine flour, baking soda, cinnamon, and salt in a small bowl.

 

4. Sprinkle the flour mixture into the banana mixture a bit at a time, mixing until just moistened. {Don't overdo it or you'll get gummy, dense banana bread.} The batter will seem pretty liquidy, but that's ok. Note: If you'd like to use walnuts in your muffins, this would be the time to add them in and mix by hand so the mixer doesn't break them up too much.

 

5. Using an ice cream scoop, spoon batter into muffin tins until 2/3 of the way full. Spoon about a teaspoon or so of peanut butter onto the tops of the muffins and push down just a tiny bit with your finger. {It'll sink as it bakes.} Sprinkle tops of muffins with chocolate chips if desired.

 

6. Bake for about 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. {Don't forget there's molten peanut butter in there so you'll have some stickiness, but you should be able to tell whether it's batter or PB.}

 

7. Let cool for about 5 minutes in the tins, and then use a small paring knife to loosen from the tins and help you pull out the muffins. Cool on a wire baking rack.

 

*You can make this as a loaf, too, just pour the batter into a greased loaf pan and bake for 45 minutes to 1 hour, until the top is golden brown, testing with a skewer to ensure that the center is cooked through.

 

Makes about standard 20 muffins, or 1 loaf.