The 2019 Festival will be held on Nantucket April 26-28, 2019
The 45th Annual Chamber Daffodil Festival presented by Cape Air
For complete information on visiting Nantucket Island, go to Nantucket.net.
Daffodil Lemon-Ginger Muffins
These muffins are a delightful with a strong cup of coffee or espresso in the morning and make a bright teatime snack. Recipe makes about 18 dense and flavorful muffins.
- 1-1/4 cup sugar
- 3 cups of flour
- 2 tsp. baking powder
- 1-1/4 cups of milk
- 3/4 cups vegetable oil
- 2 large eggs
- 3 tsps. lemon oil
- 1/2 diced crystallized ginger
Combine the flour, the sugar, the baking powder, and the crystallized ginger in a large bowl. In a smaller bowl, mix the milk, the oil, the eggs, and the lemon oil. Stir the milk mixture into the dry ingredients. Line standard muffin tins with foil cupcake liners. Divide the batter into the cups and bake for 20 minutes, or until the top springs back when touched lightly. Transfer the muffins to a rack to cool.
Serve hot or cold as a sweet accompaniment to ham, or use it as a condiment in a hearty ham sandwich.
- 1/2 cup butter, softened
- 3/4 cup sugar
- 4 large eggs
- 1 20 oz. can of crushed pineapple, well drained
- 5 slices of Portugese bread (slightly stale and cubed)
Preheat oven to 350 degrees F. Cream butter and sugar thoroughly. Add the eggs, two at a time and beat well after each addition. Add the pineapple. Stir in the bread cubes so that all are moist.
Bake in a lightly greased 1.5-quart casserole uncovered at 350 F for about 45 minutes or until the top is golden and slightly browned.