Saturday, January 26, 2013

Lemon Craisins Muffins


 Part of our breakfast at the Avenue Hotel B&B is a fresh baked good. First I start our coffee, then my next job is to start muffins, or coffee cake, or scones, or cinnamon rolls just depends. Muffins are a favorite. I have over 2 dozen different recipes in my Breakfast and Beyond Cookbook that I use and this is one of them.




2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 vegetable oil
1 lemon zest
1 cup Craisins
1/3 sliced almonds, toasted
















 In a large bowl, combine the dry ingredients. In another bowl beat eggs, milk, oil and zest together. Stir in dry ingredients just until moistened. Fold in Craisins and almonds; reserve just a few for the tops of the muffins. Fill muffin cups 2/3 full sprinkle topping on. Bake at 375^ for 18 -20 minutes or until toothpick comes out clean. Cool 5 minutes before removing from the pan. Makes 12.

Topping:
3 tablespoons sugar
2 tablespoon all-purpose flour
1 tablespoon butter, melted
2 tablespoons toasted almonds
Combine all four ingredients in a small bowl. Incorporate well.

This morning when I was making this muffin I thought a topping would be nice and jazz it up a bit. So the topping is from my Orange Sour Cream Muffin, minus the poppy seed, add almonds. I thought it added a nice texture to the look of the muffin and a sweet crunchy top.






Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, January 18, 2013

Carrot-Pineapple Muffins

Ingredients:
-2 cups flour
-1/2 tablespoon baking powder
-1/2 cup white sugar
-1 teaspoon salt
-1/2 teaspoon baking soda
-1 teaspoon nutmeg
-1 cup grated carrot
-8 ounces crushed pineapple, drained
-3/4 cup coconut
-2 eggs, beaten
-3/4 cup oil
-1/4 cup buttermilk
-1 teaspoon vanilla

Directions:
Combine all dry ingredients, then stir in all liquids until blended. Bake in greased or sprayed muffin tins at 350 degrees about 20 minutes. Don't use paper liners. Serves 14.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, January 10, 2013

Truffle Mac N' Cheese Bites


Getting ready for the game on Sunday..here is just one of the great recipes from the Avenue Hotel Bed and Breakfast cookbook "Breakfast and Beyond".  Our Manitou Springs bed and breakfast inn features a full fabulous breakfast every morning for guests to enjoy however I also  cook lots of other things too!  Some other great appetizer to try are Jalapeno Popper Dip,  Spinach Balls with Mustard Sauce or Tapenade. Well on with the Mac N Cheese...

1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil, (from the Olive Tap)
1/2 teaspoon salt
2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 1/2 shredded sharp cheddar cheese
1 1/2 shredded mozzarella cheese
1 1/2 cups Parmesan cheese
1/2 to 1 teaspoon truffle oil or Kalamata oil

Preheat oven to 350^. Spray a mini muffin tins with nonstick cooking spray. Combine bread crumbs, olive oil and salt. Cook the macaroni for 8-9 minutes. Drain and place in pan. Stir in the butter and egg until macaroni is well coated. Reserve 1/2 cup of sharp cheddar cheese. Stir in remaining cheeses with milk and truffle oil. Spoon into the prepared muffin tins. Sprinkle with reserved cheese and bread crumbs. Bake 30 minutes. Let cool for 5 minutes before removing.

 Order cookbook www.avenuehotelbandb.com scroll to the red box.





 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast