Morning Muffins on Blue Willow

These muffins are great. Not to sweet & quite filling.
When I saw these plates being promoted at our local grocery store, I had to pick up a few.
They bring back fond childhood memories. My aunt Judy had a set of these dishes. I remember her serving us fabulous tuna sandwiches on them.

Legend of the Willow pattern plate

By, Mary L. Stollard

"Two birds flying high,

A Chinese vessel, sailing by.

a bridge with three men, sometimes four,

A willow tree, hanging o'er.

A Chinese temple, there it stands,

An apple tree, with apples on,

A crooked fence to end my song."

It tells of Knoon-shee, a lovely Chinese maiden, whose affections were bestowed upon her fathers secretary, Chang, but who was commanded by her parents to wed a wealthy rival suitor. She refused to comply with their wishes, whereupon her enraged father locked her up in the little house just visible on the left of the temple. From here she contrived to send a message to her lover, 'Gather thy blossom, ere it be stolen.'

Thus encouraged, Chang succeeded in entering the apple orchard and carrying off his beloved. So we see them hurrying over the bridge. Knoon-shee with a distaff, and Chang carrying her box of jewels, pursued by the angry father brandishing a whip.

The lovers made good their escape in the 'little ship sailing by' and landed on the island, which can be seen on the left of the picture, where they took refuge in the little wooden house. But the father and discarded suitor tracked them and set fire to the house while they were sleeping and so the lovers perished.

Next morning their spirits rose, Phoenix-like, in the form of two doves and we see them, with out-stretched wings, flying off to the realms of eternal happiness.

Morning Muffins

1/4 cup butter, softened

1/2 cup packed brown sugar

2 eggs

1 cup sour cream

1 cup shredded carrots

1/2 cup flaked coconut

1/2 cup raisins

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 cup chopped nuts

in a small mixing bowl, cream butter and brown sugar. Add eggs and sour cream, beat well. Stir in carrots, coconut and raisins. Combine the flour, baking soda and cinnamon, stir into creamed mixture just until moistened. fold in nuts.

Fill greased muffin cups three-fourths full. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield:1 dozen