Chocolate Cream Pie Murder (Hannah Swensen #24)(80)

Hannah turned to look at Norman in surprise. She’d never thought of work in quite that way before, but he was right.

“That’s exactly the way I feel,” Hannah told him. “I do my best thinking when I’m baking. There’s something about gathering ingredients and mixing them together that’s very satisfying. And when you’re doing something like rolling cookie dough balls, or dipping them in sugar, or anything else that you have to do by rote, you don’t have to think.”

At that point, Cuddles raced into the kitchen and jumped up on Norman’s lap. Moishe was right behind her and he jumped up on Hannah’s lap. The two cats looked at each other and began to purr.

“I think they approve,” Norman commented.

“And I think you’re right,” Michelle said, tipping her Pineapple and Walnut Muffins out of the muffin pans, setting them on a serving platter, and carrying them to the booth. “Let’s all have one and then I’ll start the bacon and cheese scramble.”

“If these smell as good as they look, we could serve them at The Cookie Jar,” Hannah commented. “But we wouldn’t want to serve anything that didn’t have a seal of approval. I think we should all have two muffins, and then we’ll decide.”

“Great idea!” Doc said, taking two muffins and putting them on his plate.

Delores laughed. “Agreed,” she said, snatching his muffins and making him reach for two more.

For the next several moments there was no conversation, only smiles, sips of coffee, and big bites of Michelle’s delicious creation. Then Norman turned to Hannah. “You’re not going to . . .” he stopped, obviously unsure of exactly how to voice his question.

“Yes, I am,” Hannah told him. “It may not be easy, but I need to know who killed Ross and why.”

Doc nodded. “I knew you’d want to do that. As a matter of fact, that’s what I told Mike last night.”

“Last night?” Hannah was confused. “I don’t remember seeing Mike here last night.”

“You were already in bed when Mike came by,” Delores explained. “He just wanted to check on you to make sure you were all right.”

“That’s nice,” Hannah said, feeling glad that he’d cared enough to be concerned about her when he was in the middle of a murder investigation. “I suppose he’ll be here for . . .” she stopped speaking abruptly when the doorbell rang. “I should have known,” she said, turning to Michelle. “Mike and Lonnie probably smelled your incredibly delicious muffins all the way out at the sheriff’s station.”





PINEAPPLE AND WALNUT MUFFINS

Preheat oven to 375 degrees F., rack in the middle position.



The Batter:



1 cup crushed pineapple, drained (measure AFTER draining and patting dry)

1 Tablespoon all-purpose flour 1 cup white (granulated) sugar ? cup salted butter (1 and ? sticks, 6 ounces)

2 beaten eggs (just whip them up in a glass with a fork)

2 teaspoons baking powder ? teaspoon salt ? teaspoon cinnamon 2 cups all-purpose flour (pack it down in the cup when you measure it)

? cup whole milk ? cup finely chopped walnuts (measure AFTER chopping)





Crumb Topping:



? cup white (granulated) sugar ? cup all-purpose flour ? cup salted butter (? stick, 2 ounces) softened to room temperature





Grease the bottoms only of a 12-cup muffin pan (or line the cups with double cupcake papers – that’s what I do at The Cookie Jar).



If you haven’t done so already, put the crushed pineapple in a strainer with a small bowl underneath it. Press it down with the back of a mixing spoon, trying to get out as much juice as you can.



Pour the drained juice in a refrigerator container and save it for someone who likes to drink pineapple juice.



Once you’ve completely drained your pineapple, measure out 1 cup of pineapple and place it in a small bowl.



Sprinkle the crushed, drained pineapple with 1 Tablespoon of the all-purpose flour. Then mix the flour with the pineapple. (The flour will help to soak up any moisture left in your crushed pineapple.)



Get out a medium-size mixing bowl and a wooden spoon if you intend to make this recipe by hand, but you can use an electric stand mixer or a hand-held mixer from this point on if you wish.



Place the white (granulated) sugar in the bottom of the mixing bowl.



Add the softened, salted butter and mix it with the sugar. Mix until the ingredients are light and fluffy.



Add the eggs, one at a time, mixing them in thoroughly after each addition.



Sprinkle in the baking powder, salt, and cinnamon. Mix them in thoroughly.



Add HALF of the all-purpose flour to a mixing bowl and mix it in with HALF of the whole milk.



Add the remaining flour and the remaining milk. Mix until everything is thoroughly blended.



Mix in the crushed pineapple and the finely chopped walnuts by hand.



Fill the muffin cups three-quarters full and set them aside. If you have batter left over, grease the bottom of a small tea bread loaf pan and fill it with your remaining batter.