There was a time when muffins, pancakes, and quiches were my everyday, and breakfast was a big part of my life when I was an innkeeper for a year and a half . What I found to be most exciting and daunting was what to make for breakfast each morning. You can never please everyone, but you can make blueberry muffins. While they may not be everyone's first choice, I have yet to run into someone that doesn't enjoy one homemade and fresh from the oven. These muffins have a balance of lemony sweetness and are chock-full of blueberries in each bite.

I made 14 muffins to have a few extra, but if you make the standard 12 they will have lovely domed tops.

While I chose to glaze these muffins, you could top or not top them with whatever tickles your fancy. I always love a nice crumbly streusel topping, but you could also just sprinkle them with sugar and call it a day.

Lemon Blueberry Muffins
Liberally adapted from Joy the Baker

Ingredients:

1 stick of unsalted butter (room temperature)
3/4 cup granulated sugar
1/3 cup milk
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
the zest of 1 lemon
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 to 1 1/2 cups of fresh blueberries

Steps:

1. Preheat your oven to 350 degrees F.  Line a muffin pan with paper or foil liners and set aside.

2. In a medium bowl, cream the butter and sugar together adding the eggs one at a time. Once thoroughly mixed, add the milk, vanilla, almond extract, and lemon zest mixing until combined. 

3. Whisk together flour, baking powder, and salt in a medium bowl.  Add milk mixture to the flour mixture and stir to combine.  When the flour is almost fully mixed (about 95% there), fold in the blueberries. Divide batter among prepared muffin cups, you should get 12 muffins.

4. Bake muffins for 18 to 20 minutes until golden and crisp and a skewer inserted into the center of a muffin comes out clean.  Cool muffins in the pan for 15 minutes before removing. 

Lemon Glaze

Ingredients:

1 Lemon
1/8 tsp. almond extract
1/2 - 1 cup of confectioner's sugar
*This recipe is not precise, as you will have to judge the consistency from the amount juice your lemon gives.

Steps:

Juice your zested lemon into a small bowl, add the almond extract and stir. Add the confectioner's sugar, starting with 1/2 a cup, then adding a tablespoon at a time, stirring to combine with each addition. When your glaze is thickened, but drips in ribbons from your spoon, drizzle over the muffins.

If you wanted a heftier ratio of glaze:muffin, double the recipe and dunk the muffins.

Photo credit: Exit Flag Photography

At Charleston’s luxurious, five-star bed and breakfast the Wentworth Mansion, guests are treated to a deluxe Southern breakfast at the inn’s fine dining restaurant, Circa 1886. Here, Executive Chef Marc Collins is known for weaving in traditional lowcountry elements into each of his recipes. One of the most popular breakfast items for Wentworth Mansion guests are Chef Collins’ Plantation Rice Pancakes. This recipe is a nod to Charleston’s rich history of cultivating and exporting rice hundreds of years ago. This recipe simple to make at home, whether entertaining for the holidays or cozying up on Sunday mornings in the new year. Thanks for Charming Inns for sharing this great recipe from a Charleston B&B!

Wentworth Mansion Plantation Rice Pancakes

Prep Time: 15 minutes
Cook Time: 15 minutes

• 12oz. Cake Flour
• 4oz. Rice Flour
• 2oz. Sugar
• 2tsp. Salt
• 2tsp. Baking Powder
• 2tsp. Baking Soda

Sift all of the above together into a bowl.

• 4ea. Eggs
• 2lbs. Buttermilk
• 4oz. Melted butter
• 1T. Vanilla Extract

1. Mix all of these 4 ingredients together and pour into the dry ingredients.
2. Whisk just until they all combine. There should be some lumps in the mix.
3. Heat a griddle to 375-degrees or heat a skillet/frying pan over medium heat.
4. Pour a ladle full of mix onto the hot surface; should be about four inches in diameter.
5. Wait for the topside of the pancakes to bubble, then flip over.
6. Wait for the underside of the pancake to brown, take off the heat and serve immediately.

At Circa 1886, the pancakes are served with a dusting of confectioners’ sugar and maple syrup. We recommend the same preparation for full Wentworth Mansion-like enjoyment!

By Emily Starbuck Crone

Fulton Lane Inn is a historic bed and breakfast located in Charleston, South Carolina. This gourmet recipe was created by the Executive Chef of its sister restaurant, Circa 1886. These cinnamon sticky buns are freshly baked and delivered to the rooms of the guests each morning. They’re the perfect mix of sticky and sweet and light and flaky. According to the inn, this is a marvelous recipe to try during the holidays. It's perfect for a Thanksgiving treat and Christmas morning breakfasts!

Prep time: 2 hours

Bake time: 15 minutes

Serves: 12

Ingredients

• 8oz. Water
• 1.5 oz Yeast
• 4 oz. Butter
• 4 oz. Sugar
• pinch Salt
• 1 oz. Fat-free powdered milk
• 3 oz. Eggs
• 1 lb. Bread Flour
• 4 oz. Cake Flour

Honey Pan Glaze

• 10 oz. Brown Sugar
• 4 oz. Butter
• 2.5 oz. Honey
• 2.5 oz. Corn Syrup
• 1 oz. Water

Steps

• Preheat oven to 375F. All ingredients should be room temperature.
• Add the yeast to a small amount of water. Keep this in a separate container.
• In a mixer combine the butter, sugar, salt, and  powdered milk until well creamed.
• Add the eggs one at a time until incorporated. Add in the water and yeast mix.
• Next add the flour and then the yeast mixture to the bowl and mix till smooth.
• Cover the dough with plastic wrap and allow to rise for 1½ hours.

In the meantime, you can create the Honey Pan Glaze:

• Cream together the sugar, butter, honey, and corn syrup in a mixer.
• Add enough water to bring the mixture to a spreadable consistency.
• Glaze the spread on the bottom of your baking sheet.

Final steps

• After the dough has risen, scale it into equal parts.
• On a floured work surface, roll each piece of dough into a 9 x 12 inch rectangle about a ¼ inch thick. Be sure to brush off excess flour. 
• Next brush the surface of the dough with softened butter and sprinkle with a mixture of cinnamon and sugar. Roll the dough up so that it looks like a 12-inch long log.
• Cut into 1-inch circular rolls and place on a pan with the honey pan glaze.
• Bake for 12-15 or until golden brown. Allow the buns to cool slightly and invert them onto a plate to be served.

Thanks to the Fulton Lane Inn for sharing their special recipe with us!

By Emily Starbuck Crone

This week, we're featuring a tasty recipe from one of our Charleston B&Bs, Kings Courtyard Inn. Pair it with some crackers or chips, and it's the perfect appetizer for a large or small group. Read on for the recipe and more information on the historic inn.

Southern Pimento Cheese Spread

Serves 10-15 people
Prep Time: 15 minutes

You’ll need:
• 6 cups - cheddar cheese
• 2 cups - Dukes Mayonnaise
• 1 cup - sour cream
• 1 small can - pimento peppers, diced
• 1 small can - Pickled jalapeno peppers, chopped (optional for a spicy kick)
• 3-4 Scallions, diced (optional for a spicy kick)
• Dash of salt and pepper

Preparation:
In a large bowl, combine cheddar cheese, mayonnaise and sour cream. Finely dice pimentos and scallions before adding into the cheese mixture. Mix all ingredients together by hand and add a dash of salt and pepper to taste. If the spread is too thick, add more mayonnaise. If spread is too thin, add more cheese.

Variations:
For Pimento Cheese Dip: This variation calls for about a half cup less of mayonnaise. All other ingredients remain the same. Combine all ingredients and blend in a food processor before serving for a smoother consistency.

About the inn:

Kings Courtyard Inn is located in the heart of historic Charleston, South Carolina. It was originally built in 1853 as an inn catering to plantation owners and merchant guests. It has been beautifully restored, and each of the 41 rooms have a unique size and architectural details. Thanks to the inn for sharing this delicious recipe with us!

By Emily Starbuck Crone

The following recipe for omelet complete comes from Brady Inn Bed and Breakfast in Madison, Georgia. The inn has seven guestrooms and is near the University of Georgia in Athens, the Masters in Augusta, and the golf courses of Lake Oconee. Enjoy!

Servings: 1
Prep time: 30 minutes

Ingredients:

• 2 oz white mushrooms
• 2 scallions/green onions
• 2 oz cooked ham, sliced
• 2 tablespoons butter, divided
• 3 large eggs
• 1 tablespoon milk (optional)
• 1/4 teaspoon salt (optional)
• 1/8 teaspoon pepper (optional)
• 2 oz grated Gruyere cheese
• chopped Italian parsley (optional)

1. Thinly slice mushrooms and green onions. Dice sliced ham. Saute in pan with 1 tablespoon butter for approximately 3-5 minutes. While these saute, wisk eggs in bowl. Add milk, salt, and pepper blending together.

2. Heat a nonstick 8" omelet pan over medium-high, heat melting remaining 1 tablespoon butter while tilting pan to coat entire surface.

3. Pour eggs into pan and cook until they just begin to set. Begin to scramble eggs using a heat-proof rubber spatula. When eggs form soft, moist curds, spread them into an even layer. Sprinkle the Gruyere evenly down the center of omelet. Immediately add mushroom, onion, and ham mixture onto the cheese along the same line. Continue to cook without stirring the omelet for another minute until the omelet is set.

4. Place the edge of the omelet pan on a work surface next to the serving plate. Tilt the pan to one side slightly while using rubber spatula to lift the higher side and fold it over to form a half circle shape. Use spatula to slide omelet onto serving plate. Lightly brush the top of the omelet with any residual butter from the mushroom, onion and ham pan to give the omelet a slight sheen. Sprinkle lightly with chopped Italian parsley.

5. Serve with fruit garnish and favorite whole grain breads.

By Emily Starbuck Crone