Today I am enjoying a delicious and elegant afternoon tea (using my beautiful rose tea mug and Mom’s china, of course!)) with my favorite Harney & Sons Little Women Orchard house Blend, a fresh out of the oven Triple Berry Muffin recipe courtesy of @theviewfromgreatisland , and my current favorite book “Lessons from Madam Chic” written by Jennifer L. Scott. @dailyconnoisseur .

What a nice and relaxing way to escape the busy holiday season on this chilly December afternoon. I’m wrapped up on a fluffy throw blanket while my toes are warmed in cozy Sherpa slippers. Heaven. The “Madam Chic” series has been a joy to read, and I highly recommend Jennifer’s books. Her writing style feels like you are talking to your best friend.

Because tea time usually involves a “treat”, the Triple Berry Muffin recipe provided by Sue Moran is perfection! As described on her website, the muffins are moist, sweet, and bursting with tart berry flavor. Here is Sue’s recipe.

1/2 cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs
1 1/2 cups whole milk
2 tsp vanilla extract
zest of 1 medium lemon
2 Tbsp lemon juice
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups all purpose flour
2 cups mixed berries (fresh or frozen), heaped

Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
In a large mixing bowl, whisk together the melted butter, sugar, eggs, milk, vanilla extract, lemon zest and lemon juice.
In a separate bowl, whisk together the baking powder, baking soda, salt, and flour.
Add the flour mixture to the wet ingredients and mix to combine, until there are no pockets of dry flour left.
Gently fold in the berries, just until evenly distributed.
Divide the batter between the prepared muffin cups. This recipe makes enough for 12 large muffins, so you should be able to fill your muffin cups all the way to the top.
Bake for about 25-30 minutes, until risen and just starting to turn golden on top.