Recipes From Bed & Breakfast Inns
Im thinking of setting a small booth selling muffins, hot coffee and such.
“Best Ever” Bran Muffins presented by Hilton’s Bluff Bed & Breakfast Inn
1 – 15 oz pkg POST Raisin Bran
5 cups Flour
3 cups Sugar
5 tsps Baking Soda
1 tsp Salt
1-1/2 ups Chopped English Walnuts
In large mixing bowl mix:
4 beaten Eggs
1 cup Crisco, softened
1 qt Buttermilk
Pour dry ingredients into above & mix thoroughly. Put in covered container in refrigerator & store up to 6 weeks. Bake at 400 degrees approximately 15 minutes.
“Kitty” Haney’s Refrigerator Bran Muffins presented by 1902-8 Stained Glass Manor – Oak Hall, Inc.
2 cups all-bran cereal
1 lb box seedless raisins
2 cups boiling water
Add raisins to the bran. Pour boiling water over the mixture. Set aside to cool.
Place 1 cup granulated sugar into a very large bowl. Stir following ingredients into the white sugar in order given:
1 cup corn oil
2 cups molasses
4 eggs, well beaten
1 qt buttermilk
3 more cups all-bran cereal (dry)
Stir together and add to the above mixture:
5 cups flour
5 tsp baking soda
1 tsp salt
Lastly, mix into above the cooled raisin-bran mixture. Store this in covered quart jars in the fridge. Keeps for up to two months. Spoon into buttered muffin pans, 2/3 full, bake in pre-heated 400 degree oven for exactly 20 minutes. They come out easily if left to stand a few minutes after baking. Serve hot, cold, or you can freeze them and reheat. Makes dozens!
Banana Apple Maple Walnut Muffins presented by Pilgrim’s Inn
Combine & Beat together
¼ cup oat bran
½ cup buttermilk
2 large eggs
2 Tbs canola oil
3 Tbs. maple syrup
1 cup mashed banana
1 Tbs orange juice
½ cup raisins or currents
Sift together & add to wet mixture
1 cup unbleached flour
½ cup wheat germ
½ tsp cinnamon
½ tsp orange zest
1 tsp baking powder
1 tsp baking soda
Add
½ cup toasted walnuts, chopped
½ cup finely chopped apple
Pour into 12 lined or greased muffin molds.
Bake at 375 for 18 minutes.
Banana Muffins presented by The Inn At The Shore
2 1/2 cups all-purpose flour
3/4 cup sugar
1 tablespoon double acting baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine
3 ripe medium bananas, cut up
2 eggs
1/3 cup milk
1 teaspoon vanilla extract
Preheat oven to 400 °. Grease muffin cups. In large bowl, with fork, mix flour, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs. Set aside. In covered blender blend bananas, eggs, milk, and vanilla only a few seconds till bananas are chopped. Stir banana mixture into flour until moistened. Spoon batter into cups. Bake 20-25 minutes.
Becky’s Best Blueberry Muffins presented bySherwood Forest Bed & Breakfast
1/2 Cup (1 stick) butter, at room temp.
1 Cup sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 ½ Cups blueberries (mash 1/2 cup with a fork)
2 Cups flour
1/2 Cup milk
1 Tablespoon sugar mixed with ¼ teaspoon nutmeg
Directions:
Heat oven to 375 degrees and grease 12 muffin cups. Beat butter until creamy, then beat in sugar, then beat in eggs, vanilla, baking powder, and salt. Mix mashed berries into batter, then fold in half of flour and half of milk. Add remaining flour and milk, then fold in remaining blueberries. Fill muffin cups and sprinkle with nutmeg sugar. Bake 25-30 minutes or until golden brown. Let cool 20 minutes in pan before removing.
Bran Muffins presented by Pineapple Hill Bed & Breakfast
Serves: 4 people
Ingredients:
2 cups 100% Bran
1 1/4 cups milk
1 cup flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 butter. melted
1 egg, beaten
1/2 cup raisins
Steps: Combine bran and milk, let stand for 5 minutes. Combine next four ingredients, set aside. Mix butter, egg and raisins into bran mixture. Stir in flour mixture just until blended. Spoon into 4 non-stick extra-large muffin pan cups. Bake at 375 for 30 minutes or until toothpick inserted into center comes out mostly clean.
Bran Muffins presented by The Jefferson Inn of Ellicottville (A Victorian Bed & Breakfast)
1 cup boiling water
5 tsps baking soda
1 cup shortening
2 cups sugar
2 eggs
1 – 2 Tbsps molasses
5 cups flour
4 cups All Bran
2 cups Bran Flakes
2 cups raisins
1 Tbsp salt
1 qt. buttermilk
* Pour boiling water over soda. Stir until dissolved. Refrigerate.
* Cream shortening, beat in sugar, then eggs. Add molasses.
* Blend flour, salt, cereals and raisins in separate bowl.
* Stir buttermilk into cool soda mixture.
* Stir wet and dry ingredients alternately into creamed mixture.
* Bake at 400° (375°) for 20 minutes.
Cappuccino Chocolate Chip Muffins presented by Deacon Timothy Pratt Bed & Breakfast
6 TB butter, softened
2/3 cup sugar
1/4 tsp salt
1/4 cup milk
1 1/2 teaspoons baking powder
1 3/4 cup unsifted all-purpose flour
1 teaspoon vanilla extract
1 large egg
1 TB instant coffee disolved in 2 TB boiling water
1 TB coffee flavored liquor (optional)
3/4 cup chocolate chips
Heat oven to 375 degrees. Grease 6-muffin pan. In large bowl, beat on medium speed: butter and sugar till light and fluffy. Beat in egg, vanilla, dissolved coffee granules, and coffee liquor (optional) until blended.
In medium bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beating just until combined. Fold in chocolate chips. Divide batter among muffin pan cups.
Bake 25-30 minutes or until centers spring back when lightly pressed. Serve warm.
Chocolate Chip Muffins presented by Inn at the Park Bed & Breakfast
Ingredients:
2 cups all purpose flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup Milk
1/2 cup melted butter
2 eggs, lightly beaten
1 tsp vanilla
1 pkg chocolate chips
1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 400 degrees. Line muffin tin with cupcake papers.
In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in the center of the dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts.
Spoon batter into muffin cups and bake 15-20 minutes. Cool 5 minutes before removing from cups. Dust with powdered sugar.
Crunchy Apple Muffins presented by Millstone Inn
Makes 12 muffins
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups peeled, diced apples
1 egg
1/4 cup vegetable oil
3/4 cup sugar
1 teaspoon nutmeg
1 cup coarsely chopped nuts
1/2 cup shredded coconut
Preheat oven to 350 degrees. Mix flour, salt and baking soda together. In a separate bowl add remaining ingredients and mix well. Add flour and blend until just moistened. Spoon batter into greased muffin tins (3/4 full) and bake for 25-30 minutes. Let rest in pan several minutes before turning out. Dust with powdered sugar if desired.
English Muffin Bread presented by Cincinnati Weller Haus Bed & Breakfast, Inc.
5-6 cups flour
1/2 cup seedless raisins
2 packs active dry yeast
1 Tbsp sugar
2 tsps salt
1 1/2 tsps cinnamon
1/4 tsp baking soda
2 cups milk
1/2 cup water
cornmeal
In bowl, combine 3 cups flour, raisins, salt, cinnamon, baking soda. Combine milk and water in pan and heat till liquids are very warm (120-130 degrees). Add to dry ingredients and beat well. Stir in remaining flour to make a stiff batter.
Spoon into 2 9×5x3″ loaf pans which have been greased and coated with cornmeal. Sprinkle tops of loaves with additional cornmeal.
Cover: let rise in warm place, free from draft, for 45 minutes.
Bake at 400 degrees for 20 to 25 minutes or until brown and hollow sounding. Remove from pans immediately and cool.
Slice and toast.
Forsyth Tropical Muffins presented by Forsyth Park Inn
2 1/2 cups unprocessed bran
1 1/3 cups all purpose or whole wheat flour
2 1/2 tps baking soda
1/2 tsp salt
1 cup raisins
1 cup shredded coconut
2 eggs
1/2 cup milk
1/2 cup vegetable oil
1 cup mashed ripe bananas
1/2 cup honey
Combine bran, flour, baking soda, salt, raisins and coconut and mix. In another bowl, beat eggs, add milk, oil, bananas and honey. Add to dry ingredients, mix just until blended. Fill greased or paper lined until blended. Fill greased or paper lined muffin tins 1/2 to 2/3 full. Bake 375 degrees for 20-25 minutes.
Ginger Banana-Bran Muffins presented by Bailey’s Mills Bed & Breakfast ***
Makes 24 muffins.
Based on a recipe in the Breakfast Book by Marion Cunningham, these are scrumptious.
Ingredients:
3/4 cup canola oil
2/3 cup sugar
1/3 cup finely chopped, peeled fresh ginger
2 1/2 cups very rip banana puree
3 eggs
2 cups whole wheat pastry flour
1 1/2 cups oat bran
3/4 teaspoon salt
1 1/2 teaspoon baking soda
Preheat oven to 375 degrees F.
Mix wet ingredients in a bowl. Beat until creamy and smooth.
Whisk the dry ingredients in a large bowl. Add the wet ingredients to the dry and fold carefully with a rubber spatula until just blended.
Scoop into lined or greased muffin tins, nearly filling them. Bake 15-20 minutes.
Grandma’s Apple Muffins presented by Catamount Bed & Breakfast ***
Makes 6 large muffins – these muffins are sure to wake the quest with the delicious smell as they bake.
Heat oven to 400 degrees
Mix:
2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1/4 salt
add 1/2 cup finely chopped apple
Combine:
1 beaten egg
3/4 cup milk
1/4 cup olive oil (generous)
Add to dry mixture
Stir the batter just until mixed – Fill muffin tins. Mix together 3 Tablespoons sugar and 1 teaspoon cinnamon plus a dash of nutmeg. Add to this 1 cup of thinly sliced apples and toss, so apples are covered with mixture. Then press apple slices into top of muffins. Bake for 25 minutes.
Huckleberry Inn’s Famous Pumpkin Muffins presented by Huckleberry Inn Bed & Breakfast ***
This is a secret recipe that I talked one of the restaurants out of!
2 cups canned pumpkin
2 1/2 cups self-rising flour
1 3/4 cup sugar
3 eggs
1 1/3 cup oil
1/4 cup water
1 Tbs. Vanilla
1 Tbs. cinnamon
Mix together quickly—do not overmix—just until ingredients are blended. Bake 22-25 minutes at 350 degrees.
NOTE: These will be just as good with applesauce substituted for all or some of the oil. You can also use egg substitute for lower cholesterol. Less sugar can easily be used.
MY FAVORITE MUFFINS presented by Morrill Farm Bed & Breakfast ***
1 egg
1/4 cup oil
1/2 cup milk
1 1/2 cup flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Heat oven at 400 degrees/grease bottom of 12 medium cups. Beat egg, stir in oil, milk. Mix in dry ingredients just until flour is moistened. Batter should be lumpy. Bake for 20-25 minutes You may add any fruit you like. Blueberry is my families favorite. I sometimes put in maple flavoring and add walnuts. Hmmm, yummy!
Start with this basic recipe and add different ingredients for a large variety of muffins. Preparation time is about 10 minutes plus preparation time for your fruit ingredients.
Marvelously Moist Muffins presented by Isaiah Clark House
2 cups all-purpose flour
1 egg
3/4 cup of white sugar
3/4 cup milk
1/2 teaspoon salt
1/2 cup vegetable oil
3 teaspoons baking powder
1 T Vanilla
Cinnamon/sugar mixture
Paper liners for muffin cups
Preheat oven to 400 degrees F (205 degrees C)
Sift together flour, sugar, salt, and baking powder into a mixing bowl. Create a “well” in the center. In a small bowl, beat the egg with a fork and add the milk, vanilla and oil. Pour at once into the flour “well” and mix quickly and lightly until mixture is moist throughout. Batter will be thick and lumpy. (Additional ingredients such as fruit (1 cup per recipe) and/or nuts (1/2 cup) would be added now, quickly and without too much stirring).
Spoon batter into paper lined muffin cups. Pile high above the top of each cup for a large “muffin top”. Sprinkle top evenly with cinnamon/sugar mixture for a sweet crispy top.
Bake for 35-40 minutes until muffins are golden brown and top springs back to touch. Toothpick will come out clean.
NOTES FOR VARIATIONS:
Fresh fruit is best if available, but when adding frozen fruit such as blueberries and raspberries, rinse ice crystals off with cold water, drain and pat dry with paper towel, then add sugar to coat fruit and allow to stand before mixing in. Try apples and raisins, peaches or bananas or combine for variety.
We prefer walnuts chopped very small but almonds or chopped pecans can be used.
SPECIAL NOTES:
For cranberry muffins, cut cranberries in half for full flavor. Use orange juice instead of milk (apple juice for apple muffins) and add 2 T orange zest.
Oatmeal Apple Raisin Muffins presented by Keystone Inn Bed & Breakfast
MAKES 6 LARGE MUFFINS
Ingredients:
1 egg
3/4 cup milk
1 cup raisins
1 chopped apple
1/2 cup oil
1 cup all-purpose flour
1 cup quick oats
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoons cinnamon
Beat egg; stir in remaining ingredients, mixing just to moisten. Pour into 12 greased muffin cups until 3/4 full. Bake at 400° for 15 to 20 minutes. Serve cool or piping hot with butter.
Oatmeal-Butterscotch Muffins presented by The Parish House Inn Bed & Breakfast ***
Yield: 12 muffins
These delicious muffins stay moist for a day or two at room temperature or you can freeze them…if there are any left.
2 cups old fashioned oatmeal
1 1/3 cups buttermilk
3/4 cup brown sugar
1 stick melted butter (1/4 pound)
2 eggs, slightly beaten
1 cup flour
1 1/2 teaspoon baking powder
1/4 cup teaspoon salt
1/2 teaspoon baking soda
3/4 cup butterscotch chips
- In a large bowl, combine oats, buttermilk and brown sugar. Set aside and let stand for 1 hour.
- Preheat oven 400 degrees. Spray a muffin tin with cooking spray or line with paper muffin cups.
- Combine melted, cooled butter and eggs. Add to oat mixture. Sift flour, baking powder, salt and baking soda and add to oat and egg mixture, stirring to combine.
- Stir in butterscotch chips.
- Divide the batter into the prepared muffin pan.
- Bake for 15-20 muffins or until top springs back when lightly touched.
- Remove from pan and cool a bit before serving.
Pa’s Blueberry Muffins presented by Squire Smith Inn
For 12 muffins you will need:
1 3/4 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh or unthawed frozen blueberries
3/4 cup milk
1 egg
1/3 cup melted butter or margarine
Preparation:
In a large bowl, combine flour, sugar, baking powder and salt.
Stir in blueberries.
Add milk, egg and butter.
Mix just until dry ingredients are moistened.
The batter will be lumpy. Do not overmix.
Spoon batter into twelve 2 1/2-inch greased muffin cups.
Bake at 400 for 25 minutes or until tops spring back when lightly touched.
Serve warm.
Perfect Corn Muffins presented by Mt. Eustis Inn Bed & Breakfast
2 cups unbleached all-purpose flour, 10 ounces
1 cup fine ground, whole-grain yellow cornmeal, Arrowhead Mills
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup granulated sugar
8 Tbs unsalted butter (1 stick), melted
3/4 cup sour cream
1/2 cup milk
Adjust oven rack to middle position and heat to 400 degrees. Spray standard muffin tin with nonstick cooking spray.
Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside.
Whisk eggs in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined.
Add wet ingredients to dry ingredients; mix gently with spatula until batter is just combined and evenly moistened, DO NOT over-mix. Using an ice cream scoop, divide batter evenly among muffin cups, dropping it to form mound. Do not level or flatten surface of mounds.
Bake until muffins are light golden brown and skewer inserted into center comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; use a paring knife to lift muffins from tin one at a time and transfer to wire rack to cool 5 minutes longer. Serve warm.
Servings: 12. Yield: 12
Simpson House Corn Blueberry Muffins presented by Simpson House Inn **
1 cup cornmeal
1/3 cup sugar
1 cup flour
2 1/2 tsps baking powder
1/4 tsp salt
1 cup buttermilk
3/4 stick unsalted butter, melted
1 beaten egg
1 1/2 cups blueberries
Sift dry ingredients.
Add wet ingredients, stir slightly.
Fold in blueberries.
Bake in greased muffin tins at 400 degrees for 20 to 25 minutes.
Yield 12 muffins
These muffins are wonderful served with Huevos Rancheros!
Triple Chocolate Muffins presented by Glynn House Inn Bed & Breakfast
1 ½ cups All Purpose Flour
2 tsp. Baking Powder
¼ cup Dutch Cocoa
½ tsp. salt
¼ cup butter
½ cup granulated sugar
1 egg
¾ cup milk
½ tsp. vanilla
1 cup chocolate chips
½ cup white chocolate chips
Put flour, baking powder, salt and cocoa in a large bowl. Stir together making a well in the center. Beat butter, sugar and egg together well. Mix in milk and vanilla. Pour into the well and stir to moisten. Fold in the two types of chocolate chips. Do not over mix. Bake in 400 F oven for 15 to 18 minutes. Use a wooden skewer to test the center of the muffin to ensure they are done.
Makes 6-8 Muffins
Tropicool Muffins presented by Windswept Manor Bed and Breakfast
2 cups flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 bananas mashed
1 egg
1/2 cup coconut milk plus ¼ cup milk
1/4 cup oil
Mix dry ingredients including banana. Beat egg, coconut milk, milk and oil. Add to dry ingredients and mix.
Topping
1/2 cup coconut
2 tablespoons flour
1/2 cup chopped walnut
2 tablespoon butter
Mix and sprinkle over unbaked muffins. Bake in preheated oven at 375 for 25 minutes for 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Six large muffins
Chris Milliman Culinary Food Stylist Windswept Manor
Wild Maine Blueberry Whole Wheat Muffins presented by Hasseman House Bed & Breakfast
4 Tbsp. melted butter
2 c. minus 2 tbsp. whole wheat pastry flour
1 tbsp. baking powder
3/4 tsp. salt
1/4 c. raw sugar
1 c. whole milk
2 eggs, well beaten
1 1/2 c. wild Maine frozen Blueberries
(coated with 1/4 c. of prescribed flour)
Preheat oven to 400 degrees F. Melt the butter and grease the muffin tins. Sift the dry ingredients in a bowl. Mix the milk with the beaten eggs and stir in the melted butter. Combine the two mixtures and mix in blueberries. Spoon into muffin tins about half full. Bake 15-20 min. and turn out immediately. These are wonderful for breakfast or just as a snack and they’re healthy too!
