Wouldn't these make great Thanksgiving napkins? It's not going to happen this year, or any year, honestly...too pretty to wipe your mouth on. These are wonderful tenugui, cotton hand towels that I picked up on my recent visit to Japan. Although they can be found everywhere around the country, this company prints the most lovely designs which seem to change seasonally. (Or at least the selection at my favorite shop does.) The towels are very popular and there are several books published in Japan on various uses of tenugui including sewing/craft projects. In doing some quick interent research for this post, I found this website...abunai!! (Danger!) Look at the pears. *swoon* Needless to say, with our last-minute travel prep to attend to, I quickly retreated and left many webpages unvisited. But I did bookmark. Heh.
We'll be heading out soon but I promised to share another muffin recipe before I left. Of all of my baking, I made these last and the house still smells wonderful. (They'd be delicious served warm with homemade applesauce.)
Wishing you all a Happy Thanksgiving and, if it applies, safe travels for you and your families!
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- 2 1/2 cups unbleached flour
- 1/2 cup packed lt. brown sugar
- 1 TBSP ground ginger
- 2 tsp. baking powder
- 1 tsp. baking soda, sieved
- 1/2 tsp ground cloves
- 1 cup buttermilk
- 1/2 cup dark molasses
- 1/4 cup vegetable oil
- 1 large egg
1. Preheat oven to 400 degrees. Lightly butter 12 muffin cups. (I use paper liners.)
2. Combine flour, brown sugar, ginger, baking powder, baking soda and cloves in a large bowl; stir until well blended.
3. In separate bowl, whisk together the buttermilk, molasses, oil and egg. Add to dry ingredients all at once and fold until evenly moistened. Do not over mix. (The key to good muffins!)
4. Divide batter evenly among muffin cups. Bake until edges start to pull from sides and a toothpick inserted in centers comes out clean, 20 minutes or so.
5. Cool on wire rack for 10 minutes before removing from pan.
6. Try to resist!