Sunday, March 27, 2011

Blueberry Muffins

2 c flour
2 t. baking powder
1/2 t. salt
1/2 c. butter room temperature
3/4 c. sugar
2 large eggs
1/2 c. milk
1 t. vanilla extract
2 c. fresh blueberries, rinsed and dried.
To top muffins:
1 1/2 T. sugar
1/4 t. cinnamon
Mix together in a small bowl. Set aside.

Preheat oven to 375^. In  a medium bowl, combine four, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with milk and vanilla and mix until batter is smooth. Gently fold in blueberries with a spatula.
Spoon batter into sprayed muffin tins, filling about three-fourths full. Sprinkle the top with cinnamon and sugar mixture.
Bake until toothpick inserted in the center comes out clean, 25 - 30 minutes. Remove from pan and cool on a rack. Serve warm.

Fresh berries add a spring time touch to muffins this time of year.  This blueberry muffin is one that I found many years ago and have received many compliments  on its rich buttery  flavor. I love to serve fruit everyday in every way. I am sure that is due to growing up with a fruit orchard.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, March 20, 2011

Gluten-free Banana Muffin Recipe

Gluten-free breakfasts are being requested more and more by our bed and breakfast guests. At the Avenue Hotel B&B we make ever effort to accommodate the eating needs of our guest.

Use 12 medium muffin cups (grease if not using paper cups).
Pre-heat oven to 400 degrees F.

Dry Ingredients
Sift together:
  • 2 cups gluten-free flour (preferably whole-grain gluten-free flour)
  • 1 tsp xanthan gum or guar gum (unless you are using a pre-packaged mix and it is included)
  • 1 tbsp flaxseed meal
  • 3 and 1/2 tsp gluten-free baking powder
  • 1/2 tsp salt (regular or sea salt)
  • 1/4 cup brown sugar (increase to 1/2 cup for a sweeter dessert muffin)
Wet Ingredients
Beat together (If you are feeling strong it can be done by hand.):
  • 1 egg
  • 1 and 1/4 cup milk (or rice milk)
  • 1/4 cup olive oil (or a preferred lighter tasting oil)
Add the liquid ingredients to the dry ingredients. Stir only until combined. Batter will be lumpy.
Fold in 1 cup of mashed banana. (The bananas will work best if they are very ripe.)

Options For Banana Muffins

  • Adding 1/2 cup of raisins is an option that makes this recipe even more nutritious.
  • Fold in 1/2 cup of chopped walnuts or pecans for added taste. (Beware of allergies.)
Fill muffin cups two thirds full. Slightly more for paper cups. Bake for 20 minutes.
You may need to adjust the temperature and time for your own oven

Bon appetite! Gwenn David, Innkeeper  at the  Avenue Hotel Bed and Breakfast

Thursday, March 17, 2011

Irish Coffee

• 1 (1.5 fluid ounce) jigger Irish cream liqueur
• 1 (1.5 fluid ounce) jigger Irish whiskey
• 1 cup hot brewed coffee
• 1 tablespoon whipped cream
• 1 dash ground nutmeg

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, March 12, 2011

Oatmeal, Carrot, and Apple Breakfast Squares

Makes 12 squares
Butter, for greasing the baking dish
1 3/4 cups old-fashioned rolled oats
1 1/2 cups (5 ounces) whole wheat pastry flour
1/4 cup ground flaxseeds
1 tablespoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/4 cups (11 1/4 ounces) packed light brown sugar
2/3 cup canola oil
2 large eggs
1 1/2 cups low-fat buttermilk
1 1/2 cups grated peeled carrots (about 4 medium carrots)
1 cup grated peeled apples (2 medium apples)
2 cups walnut pieces
1/2 cup (2 ounces) unsweetened shredded coconut
1/4 cup (scant 2 ounces) packed light brown sugar
1 teaspoon ground cinnamon
1. Position a rack in the center of the oven and preheat the oven to 350°F. Generously butter the bottom and sides of a 13 x 9-inch baking dish.
2. Place the oats, flour, flaxseeds, baking soda, baking powder, cinnamon, and salt in a medium-size mixing bowl and stir to combine.
3. In a large bowl, whisk together the brown sugar and the oil. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk.
4. Add the oat mixture to the buttermilk mixture, and stir to combine. Add the carrots and apples, and stir just until blended. Transfer the batter to the prepared baking dish.
5. Place the walnuts, coconut, brown sugar, and cinnamon in a small bowl. Stir to blend, and sprinkle the topping mixture evenly over the batter.
6. Bake the squares until the batter has set and a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let cool on a wire rack for 1 hour. Then cut into 12 pieces. (The squares can be stored in an airtight container at room temperature for up to 4 days.)
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast