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




Recipe Provided By:
Black Bear Inn
Bolton Valley, VT

Bolton Valley Bed and Breakfast Inns