Breakfast and Recipes

At the Golden Lantern B&B
we consider a warm welcome, a comfortable bed and a
gourmet breakfast to be the foundation
on which the perfect stay is built.

We also know that our guests visit the B&B for reasons as individual as they are. So if dining en suite in your pajamas is the ultimate luxury, we are happy to deliver breakfast to your room. If you’d rather mingle, we offer breakfast in our formal dining room, or in fine weather, on our three-season stone porch. Either way, you can expect a savory and satisfying start the day.

We use only the freshest seasonal produce, organic eggs from local farmers and from scratch recipes. In the summer, our gardens brim with strawberries, blueberries, blackberries, rhubarb, raspberries, peaches, plums, tomatoes, asparagus, peppers and watermelon. So don’t be surprised to learn that what you find on your plate may have been picked fresh that very morning!

Despite how easy and delicious these are, I still think of them as special occasion muffins. I served them to my guests on Christmas morning this year!

 

Pecan  Pie Muffins

1 cup packed brown sugar

1/2 cup all-purpose flour

1 cup coarsely chopped pecans

1/2 cup butter melted

2 eggs, lightly beaten

pinch salt

1 tsp vanilla

  1. Heat oven to 375. In a large bowl, combine the brown sugar, flour and pecans. In a separate bowl, combine butter and eggs, salt and vanilla and mix until thick. Stir into brown sugar mixture.
  2. Fill greased muffin cups two-thirds full. Bake at 375 for 20-25 minutes, until a toothpick inserted near center comes out clean.  I usually get about eight muffins from this recipe. Can be doubled, can also make mini muffins (decrease temperature to 350).