Gold Standard Catering provides services to many local businesses and government agencies. We offer corporate breakfast and lunch service including delivery and set-up of hot or cold dishes and return pick-up of chafing dishes and other service items. We also specialize in company picnics. We offer one stop shopping for all of you picnic needs including rentals, and beverage service.

Convenience

Let us take care of all your catering needs. Just give us a call, email us, or even text in your order and we will take care of the rest.

All of our selections include disposable plates, napkins, utensils and cups.

We are always happy to customize any of our menus to fit in your budget and catering needs.

If you have less than 10 guests, a small drop-off fee may apply depending on what area you are in, otherwise drop-off and pick-up is included in all orders. Applicable CA sales tax will apply to all orders.

Download our Corporate Menu and Price List and then give us a call!

Makes: 12 muffins

Ingredients

1 3/4 cups All-purpose flour
2 tsp Baking powder
1/2 tsp Fine salt
3/4 cup Granulated sugar, plus 2 teaspoons for sprinkling
8 tbl Butter (1 stick), melted
1/2 cup Heavy cream
2 Eggs
1 tbl Vanilla extract
2 cups Fresh or frozen blueberries

Instructions:

1. Pre-heat the oven to 400°F and arrange a rack in the middle. Place cupcake liners in the muffin pan. Set the pan aside.

2. Whisk together the flour, baking powder, and salt in a large bowl; set aside.

3. Whisk together 3/4 cup of the sugar, the melted butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add this and the blueberries to the flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)

4. Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve.