Monday’s Recipe Corner

Every Monday, we’ll be featuring a different recipe that we have served at the Inn the week before. We enjoy trying new things, and the women who work here often come up with their own recipes or additions to an existing recipe. You can always email us with your favorite recipe or a suggestion on what you’d like to see us make. Our email address is – we’d love to hear what you think!

Today’s recipe is for our magnificent Brunch Muffins. They are moist and delicious and are best served warm. Add one cup of dried or fresh fruit to make this one a real standout!

Brunch Muffins

Preheat oven to 400*
Coat a 12-cup Muffin Pan with cooking spray

1 cup chopped fresh fruit
1/3 cup plus ¼ cup sugar, divided
2 cups all-purpose flour
2 teaspoon baking powder
¾ teaspoon salt
½ cup (1 stick) butter
¾ cup orange juice
1 egg, lightly beaten
1 teaspoon vanilla
2 tablespoons butter, melted


1. Preheat oven to 400*. Lightly grease 12 standard muffin pan cups or line with paper baking cups.
2. Combine fruit and 1 tablespoon sugar in small bowl. Blend flour, 1/3 cup sugar, baking powder and salt in large bowl. Cut in ½ cup butter until mixture is crumbly. Stir in orange juice, egg and vanilla just until ingredients are moistened. Fold in fruit mixture; spoon batter into prepared pan.
3. Bake 20-25 minutes or until golden. Cool 5 minutes before removing from pan. Dip tops of muffins in melted butter; sprinkle with remaining 3 tablespoons of sugar. Serve warm.

For more wonderful recipes visit the California Association of Bed & Breakfast Inns website.

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