Innkeeper Donna Muilenburg from the Okoboji Country Inn in West Okoboji, Iowa has a wonderful carrot muffin recipe that she wants to share for you to enjoy this spring.

Carrot Muffins:
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
2/3 c. vegetable oil
2 tsp. vanilla
1 apple, peeled, cored & grated
1/2 c. English walnuts
1 1/4 c. sugar
2 tsp. cinnamon
3 eggs, beaten
1/3 c. half & half
2 c. finely-grated carrots
1/2 c. raisins

In a large bowl, combine flour, sugar, baking soda, cinnamon and salt; set aside. In a medium bowl, combine eggs, oil, half & half and vanilla, mixing well. Stir in carrots, apple, raisins and walnuts. Blend carrot mixture into flour mixture just until all ingredients are moistened. Scoop batter into greased muffin tins, filling about 2/3-full. Bake at 375 degrees for 20 to 25 minutes. Cool slightly before removing from tins.

Take a little trip this spring and plan a stay at the Okoboji Country Inn. For more information contact Innkeeper Donna Muilenburg 1704 Terrace Park Blvd. West Okoboji, Iowa 51351 http://www.okobojicountryinn.com

There’s nothing more inviting than the smell of cinnamon and apples coming from our kitchen. Our old apple tree at the Hannah Marie Country Inn, NW Iowa, provides the most delicious baking apples in Clay County. Warm muffins with fresh butter and a cuppa tea. Now that’s something to call the neighbors in for.

The Cheddar Apple Muffin

Set Oven at 400 degrees. Makes 10 - 12 muffins, depending upon the size. Bake approximately 20 minutes.

Select one large size red hard apple, do not peel, remove seeds, chop into 1/4 ” pieces, 1 cup full. Set aside.

Mix together: 2 cups flour, l tablespoon baking powder, 1/2 cup packed brown sugar, 1/2 teaspoon baking soda, 1/4 teaspoon cloves, l teaspoon cinnamon, 1/4 teaspoon fresh ground nutmeg. When blended, add 1 cup cheddar cheese. Gently stir in 1 cup chopped apples. Set aside.

In another bowl, mix together: 1 egg, 1 cup buttermilk, 1/3 cup oil. Set aside.

Topping: Mix 1/4 cup packed brown sugar, l teaspon cinamon, 1/4 teaspoon cloves. Set aside.

Now you are ready to begin to combine the ingredients together.

Carefully stir the dry ingredient mixture into the egg mixture. Be sure some flour remains not mixed in. Over- mixing will result in odd looking tunnels. Depending upon the flour, if the mixture seems dry add a tablespoon or two of buttermilk. Spoon into oiled muffin tins. At the Hannah Marie, we fill our muffin tins to the brim.

Sprinkle on topping. Place in the center of oven and set the timer.

When golden brown, a the tops bounce back (approx. 20 minutes), take them out of the over. Take a deep breath and smell that goodness. Rest the muffins for five minutes, if you can.

Make a pot of tea. Break open the muffin with your hands, let us not cut them open. Spread with butter. Enjoy.

Spring is in the air and the rhubarb brings back childhood memories of picking rhubarb from my Mom’s garden. Clean it and sprinkle a little sugar on it and eat it raw or try Mom’s great rhubarb muffin recipe.

                      Rhubarb Muffins

3/4 c. brown sugar

1/2 c. cooking oil

1 egg

1/2 c. Buttermilk

1 tsp vanilla

1 1/2 c flour

1/2 tsp salt

1/2 tsp baking soda

1 c. finely-chopped rhubarb

Topping:

1/4 brown sugar        1/2 tsp cinnamon

Combine first 5 ingredients. Mix well. Sift flour, salt, and baking soda into first mixture. Add Rhbarb. Put in miffin cups.

Topping: Mix b. sugar and cinnamon. Sprinkle on batter.

Bake at 325 for 30 minutes. Yield: 12 muffins

Let’s share childhood memories from back ~in~ time in the good old days with a wonderful night’s stay at Back ~Inn~ Time in Greenfield. www.backinntimebb.com

Ruth The Innkeeper

 In the late 1800s the famous French Chef Escoffer created the Peach Melba dessert for Dame Nellie Melba.  From the kitchen of the Hannah Marie Country Inn, Spencer, Iowa, comes this tasty muiffin recipe. With the peach season just starting, treat your family to their Peach Melba Muffins. Yield: 12 muffins

MIx and set aside:

•     3/4 cup fresh peaches, chopped
•     3/4 cup frozen or fresh raspberries,  
•      1/2 teaspoon nutmeg
•      1 teaspoon cinnamon
•      2 tablespoon sugar  

Mix and set aside:

•      2 cups flour
•      1 tablespoon baking powder
•      1/2 teaspoon baking soda
•      1/3 cup brown sugar, packed

 Beat together:

•     l egg
•     1/3 cup oil
•     1 cup buttermilk

Add the peach mixture to the flour mixture and mix until blended. With a spoon, stir in the buttermilk mixture until just moistened.  (Do not overstir or the muffins will have tunnels and will be tough.)  Spoon this batter into oiled muffin tins.  Bake for approx. 20 minutes.  Serve warm with butter/Smart Balance.  If there are any leftover, these  moist muffins that keep well. 

 

A popular requested recipe at the Hannah Marie Country Inn, Spencer, Iowa.

• 1 1/2 cups fresh strawberries, chopped
• 3 Tbsp. sugar,
• 1/2 tsp. cinnamon,
• 2 Tbsp. minced fresh mint.
• Toss top four ingredients. Set aside.
• 2 cups flour
• 1 Tbsp. baking powder
• 1/2 tsp baking soda
• 1/3 cup brown sugar, packed
• Blend with mixer 1/2 minute. set aside
• 1 cup buttermilk
• 1 egg
• 1/3 cup oil

Mix together with mixer.  With a spoon, add strawberry mixture.  Add flour mixture with spoon until just blended.  A little flour will remain unmoisted. 

Spoon into oiled muffin tins.  Bake approx. 20 minutes at 400 degrees.  Serve warm with Smart Balance (a butter substitute)and preserves.