Stagecoach Inn
Bed & Breakfast

Banana Chocolate Muffins

1/2 cup butter
1/2cup sugar
2 eggs
2 cups mashed bananas
1 teaspoon baking soda dissolved in 1 tblspoon hot water

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1 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon salt
1 teaspoon nutmeg
1/2 cup chopped walnuts
1/2 to 1 cup chocolate chips

Grease 12 muffin cups. In a large bowl cream together the butter and sugar. Add the eggs, bananas, baking soda, mix well. Stir in the flour, salt, nutmeg, walnuts and chocolate chips blending well. Pour the batter in muffin cups and bake at 350 for 25 minutes.

Maple Walnut Muffins

Ingredients:

1 1/4 cups flour

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup brown sugar - firmly packed

1 cup walnuts, chopped

1 cup sour cream

5 teaspoons butter, softened

2 eggs

1/2 cup maple syrup

Preheat oven to 375 degrees, spray muffin tins - medium size. Mix dry ingredients together. Mix wet ingredients together. Add wet to dry, scoop into muffin tin. Bake 20-30 minutes. Let set 10 minutes then remove from tin.

Special Carrot-Pumpkin Mini Muffins

Mix one box carrot cake mix with one can (15 oz) pumpkin. You can add chopped walnuts or dried cranberries for interest. Use a mini muffin tin, spray with oil and bake for 20-25 minutes. Let stand ten minutes.

Cranberry Nut Bars

Ingredients:

2 eggs

1 cup sugar

1 cup flour

1 1/4 cups fresh or frozen cranberries, 1/3 cup butter or margarine, melted

1/2 cup walnuts

Preheat oven to 350 degrees. Grease an 8 inch pan. Beat eggs until thick. Gradually add sugar until blended. Stir in flour and melted butter, blend well. Add cranberries and walnuts until combined. Spread evenly into pan. Bake for 40 minutes. Cool and cut into squares.

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The Stagecoach Inn Bed and Breakfast

W61 N520 Washington Ave
Cedarburg, WI 53012
Innkeepers: Liz and Brook Brown
Phone: (262) 375-0208
Toll Free: 1-888-375-0208
Fax: (262) 375-6170

www.stagecoach-inn-wi.com
email: innfo@stagecoach-inn-wi.com

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