Merry Miller Guba is a professional harpist, tea and entertainment expert, and author of The Harmony of Tea. She began piano at age five and harp at 12 in Mesquite, booking her first professional harp engagement that same year. By 15, she says, she was performing afternoon tea at The Mansion in Dallas.
Miller later moved to New York, where she worked in media while continuing to perform, including weekend afternoon tea at The Plaza. Her career expanded into entertainment and entrepreneurship through Rock and Roll Fantasy Camp and The Learning Annex, while music and afternoon tea remained a constant part of her life.
She has appeared on the Today Show, Good Morning America, Fox and QVC, and says she has now released 28 albums spanning classical, pop, Christian, jazz and other styles. She also co-authored the children’s book series Eddie’s Amazing Adventures with her mother, Sue Miller Grandi. Miller says she currently performs afternoon tea at The Ritz-Carlton Dallas.
Her newest project, The Harmony of Tea, brings together decades of music, afternoon tea, entertaining and family recipes. The book features seven themed teas with recipes, tablescapes and music created to accompany the gatherings. Looking back on the project during our interview, Miller said, “Every step led up to this.”
To give readers a taste of the book, we’re sharing its Carrot Cake Mini Muffins, a fall recipe by Irene Davis and Sue Miller Grandi, finished with Sue Miller Grandi’s Easy Cream Cheese Frosting.
FROM THE HARMONY OF TEA
CARROT CAKE MINI MUFFINS
Makes about 36
Recipe by Irene Davis and Sue Miller Grandi
INGREDIENTS
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 large eggs
½ cup granulated sugar
¼ cup firmly packed light brown sugar
½ cup vegetable oil
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
1½ cups lightly packed grated carrot
½ cup chopped walnuts or pecans, optional
½ cup raisins or shredded coconut, optional
Easy Cream Cheese Frosting
Orange sanding sugar, for garnish
DIRECTIONS
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Preheat oven to 350°. Line mini muffin cups with paper liners.
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Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
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In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, applesauce and vanilla until smooth.
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Add dry ingredients, stirring just until combined. Fold in carrot and optional ingredients.
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Fill cups two-thirds full. Bake about 14 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans 5 minutes, then transfer to a wire rack and cool completely.
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Pipe with frosting and garnish with sanding sugar, if desired.
EASY CREAM CHEESE FROSTING
Makes about 2½ cups
Recipe by Sue Miller Grandi
6 tablespoons unsalted butter, softened
6 ounces cream cheese, softened
4 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract, plus more to taste
⅛ teaspoon kosher salt
Beat butter and cream cheese at medium-high speed until smooth, about 3 minutes. Reduce speed to low and gradually add confectioners’ sugar, vanilla and salt. Increase speed and beat until fluffy, scraping the bowl as needed.
LEARN MORE
Discover The Harmony of Tea, Merry Miller’s music and more at HarpistMerryMiller.com.
“Make Thanksgiving a daily part of your life: be grateful. I would love for people to truly be thankful this Thanksgiving.”