Jackson House Muffins

Wednesday, January 7, 2015

Jackson House Muffins

Thirty years ago Paul and I went to Woodstock, Vermont to see the beautiful fall foliage.  We stayed at a Bed & Breakfast by the name of the Jackson House Inn - a 19th century inn.    They served these muffins that were so delicious - first time I had ever tasted anything with wheat germ and oat bran.  Wasn't sure if I could find wheat germ and oat bran in a Tulsa grocery store - (30 years ago!)  It's easy to find now - in the cereal section - and so good for you. 
When I commented on the muffins the inn owner said, "I'll write down the recipe for you."   I was thrilled. 

This is my favorite recipe for making muffins when a friend is in need or I get a craving for a healthy tasting muffin.  Notice I say,  "healthy tasting" - not sure all the ingredients are all that healthy.  I added blueberries to this batch.
I've been known to freeze a batch or two of these muffins.  Microwave thaw for a quick breakfast or mid-morning snack. 

Here's the recipe:

Jackson House Muffins
2 1/4 cup flour
1/2    cup wheat germ
3/4    cup oat bran
1/2    cup brown sugar
1/2    cup sugar
2 1/2 tsp. baking soda
1/2    tsp. salt
2 egg whites
2       cups buttermilk
1/2    cup oil
*blueberries optional - frozen or fresh
Bake 400 degrees, 12-14 minutes.

1 comment:

  1. Jackson House Muffins are a "souvenir" fro a very special trip to New England that you have shared with many friends. They are wonderful. Thank you for sharing the recipe!


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