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Raspberry Chocolate Muffin Recipe from the kitchen of The Speckled Hen Inn

August 4th, 2014 by Pat Fischbeck

Raspberry Chocolate Muffin Recipe from the kitchen of The Speckled Hen Inn

Raspberries for Raspberry Chocolate Muffins at The Speckled hen Inn

Red Raspberries Ready for Muffins

Raspberry Chocolate Muffins

1 2/3 cup flour

3/4 cup oatmeal

2/3 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 egg lightly beaten

3/4 cup milk

1/3 cup canola oil

2 Tablespoons orange juice

1 teaspoon vanilla

3/4 cup fresh or frozen raspberries

1/2 cup miniature semisweet chocolate chips

Combine the first 6 ingredients in a medium bowl.  In another bowl combine the egg, milk, oil, orange juice and vanilla.  Add the chocolate chips and raspberries to the dry ingredients and toss lightly to combine. (If you are using frozen raspberries,do not thaw them). Add the wet ingredients and stir just until all are moistened.  Spoon into 12 paper lined muffin cups.  Sprinkle tops with coarse sugar if desired.  Bake for 20 minutes at 375 degrees.  Enjoy your Raspberry Chocolate Muffins for breakfast, coffee break or anytime.

A Wisconsin Summer favorite is raspberries straight off the bush and their tiny thorns are usually no challenge for someone on a mission for their unique flavor. Since the crop is now in harvest, it is the perfect time to come enjoy some for yourself.

Because many berries, including raspberries grow wild, many of the locals, including myself, have nostalgic memories of picking raspberries while camping or hiking as children. If seeking the wild berries isn’t in the cards for you, you can still get fresh Raspberries. One option is the famous Dane County Farmers Market on Madison’s Capital Square.  In addition to the selection of fresh berries, you will find a broad assortment of fresh fruits and vegetables, houseplants, organic meats and the best bakery the area has to offer. Like most things Madison, this farmers market isn’t just about the food, it’s about the experience. While you are wandering around the square, you will find locally handcrafted jewelry and gifts, professional and amateur musicians, and food carts and cafes. Truly, it’s an event to behold.

Raspberry Chocolate Muffin Recipe from the kitchen of The Speckled hen Inn

Raspberry Chocolate Muffins

It might not equal the magic of childhood, but you can pick your own raspberries at the certified organic Blue Skies Berry Farm. It is a family owned and operated farm that has achieved the goal of producing a quality product with sustainable integrity giving their produce and sales a personal touch. Similar to the farmers market, you can find other pre-picked fruits and vegetables that are in season at the same time. Similar to most small family farms, here at the Speckled Hen Inn we have planted and cultivated several varieties of raspberries for optimal flavor and bounty. We’ve been fortunate enough to have a continual harvest allowing us to include them in our breakfasts and baked goods.  This is one of our favorite recipes evoking fond memories. Hopefully, it will bring a similar sense of comfort to your home and loved ones.

Wisconsin Cheese Curds Scramble

January 23rd, 2014 by Pat Fischbeck

Our Wisconsin Cheese Curds Scramble was inspired by a recipe from the Spring Green General Store in Spring Green Wisconsin.

OLYMPUS DIGITAL CAMERA8 large eggs

½ cup half and half

2 Tablespoons butter

1 ½ cups Wisconsin Cheddar Cheese Curds

4 pieces of sun dried tomato diced

1 Tablespoon fresh dill chopped or 1 teaspoon of dried dill weed

Salt and pepper to taste

 

Baby Spinach leaves

Sautéed Asparagus

Toasted Beer Bread

 

Break or chop the cheese curds into ½ inch pieces and set aside.

In a blender combine the eggs and half and half.  In a ten-inch non-stick skillet melt the butter over medium low heat.  Add the egg mixture, tomato, dill, salt and pepper.  Stir the eggs and scramble them until they just begin to set.  Add the cheese curds and continue stirring.  When the eggs are done remove from the heat.  The goal is to have barely melted cheese curds at the point that the eggs have completed cooking.

To serve make a “nest” of baby spinach leaves in the center of 4 plates.  Arrange the sautéed asparagus over the spinach and the top with the scrambled eggs.  Add triangles of toasted beer bread to the plate and serve.  Serves 4.

WBBA Cookbook is Here

December 11th, 2009 by Pat Fischbeck

The new Wisconsin Bed and Breakfast Association cookbooks, with The Speckled Hen Inn on the front cover are here and ready to wrap up for Christmas.  We have a good supply at the Inn and will hold one for you to pick up at the Inn or we can also ship them to you.

The cookbook is more than just the recipes that have been contributed by over 150 different Wisconsin B&B’s.  It could even be used as a travel guide because there is information about each B&B that submitted a recipe and there are lots of fun facts about the food scene in Wisconsin.

The contents are not just focused on Breakfast, although there is a wonderful array of breakfast dishes.  There are appetizers, soups, luncheon and dinner entrees and marvelous deserts.

 

It is a fun read and a great gift for the foodies or cookbook collectors on your Christmas list.