Breakfast is our specialty and we share this recipe for delicious muffins that are mixed the night before and baked in the morning! Our guests rave about them and we’re sure you will enjoy them too.
1 cup flour
1 cup packed light brown sugar
1 cup oatmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
5 tablespoons butter, softened
2 large eggs
1/2 cup raisins
1/2 cup walnuts
In a medium bowl, mix together the flour, brown sugar, oats, baking powder and salt. In a separate bowl, combine the sour cream, butter and eggs; mix well.
Add the wet ingredients to the dry ingredients and stir to blend. Cover and refrigerate overnight.
The next day, preheat the oven to 375 degrees. Add the raisins and walnuts to batter mixing well. Spray a muffin pan with nonstick spray. Fill the muffin tin 2/3 full of batter. Makes 12 muffins.
Baked until a toothpick inserted into the center of the muffins comes out clean, 20 to 30 minutes.
Joy and Jim Fischer, Innkeeper / Owners