Recipes by Type
Romantic RecipesAppetizers Breakfast Brunch Lunch Dinner Dessert Cheese Eggs Fruits Meat Nuts Pasta Rice Seafood Vegetables Wild Game Baked Goods Beverages Breads Cakes Condiments Cookies & Candies Hot & Spicy Jellies & Jams Main Dish Salad & Dressings Sauces & Gravies Side Dishes Slow Cooker Soups & Stews Stuffing Cultural Foods Holiday Quick & Easy Special Diets Vegetarian Not Listed |
 |
Black Bear Inn Muffins
Description:
Our mini-muffin recipe has been part of the inn for many years, and couldn't be easier to replicate at home! Use almost any add-in as you wish. Ingredients: In two separate bowls mix dry and wet ingredients Dry 1.25 cups all purpose flour .5 cups sugar .5 teaspoon salt .5 teaspoon nutmeg 2 teaspoon cinnamon Sift together Wet 2 eggs .25 cups milk (we use 2%) .125 cups melted butter .5 cups sour cream (plain yogurt is a substitute) 2 teaspoon vanilla Mix these wet ingredients together well. Directions: Fold the wet into the dry ingredients. The fold in: 1.25 teaspoon baking powder PLUS whatever ingredients you want (When using dry add-ins (nuts, raisins etc) add 1+ tablespoons of sour cream) (When using wet add-ins (bananas, honey) cut back on the milk and sour cream) There is no exact measurement for the add-ins!! Use nonstick spay heavily onto a mini-muffin pan. We use a #30 ice cream scoop to fill the pan. Pre-heat the oven to 350 degrees (ours is convection) They take approximately 10-15 minutes to cook.  Recipe Summary: Yield: 24 Prep Time: 30 min Cook Time: 10 min Comments: Other recipes by Black Bear Inn: Vermont Cheddar Cheese Soup Maple Dijon Salmon | |
|