Fresh Fruit Muffins to Start The Day

Hello, everyone! Jennie, from Garlic, My Soul, here again to bring you a delicious recipe inspired by one of Joie de Vivre’s amazing hotels. Today, I wanted to share some muffins I made after researching the Laurel Inn. This charming hotel comes with a kitchenette in every room – something I find incredibly dreamy. I love the idea of coming back from a day about the city and whipping up something to eat while relaxing.

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A great breakfast to get you started for a day about San Francisco is a muffin and some fruit – light yet filling, something that let’s you get up and go. The Laurel Inn is in the heart of Pacific Heights, with adventures surrounding it to every side – it’s not a place you want to waste morning light, and so with a muffin (or two!) you are ready to hit streets quickly.

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Muffins come in flavors far and wide, and for this round I thought Lemon Poppyseed and Blueberry Oatmeal were great options for a breakfast that’ll stick. With one muffin of each variety, a glass of sparkling lemon-mint water, and some raspberries, I’d say it’s time to get out on the town!

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Lemon Poppyseed Muffins 

Makes 12 muffins

  • 1 ¼  cups all-purpose flour
  • 1 ¼ cups whole wheat flour
  • 1 ¾  teaspoons baking powder
  • ¼  teaspoon baking soda
  • 1 teaspoon coarse salt
  • ¾  cup sugar
  • 2 large eggs, room temperature
  • 1 medium lemon, zested and juiced
  • ¼ cup milk, room temperature
  • 1 stick unsalted butter, melted then cooled
  • 3 tablespoons poppy seeds

Directions:

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together your flours, baking powder, baking soda, salt, and sugar.
  2. In another bowl, mix together your sugar, eggs, lemon zest and juice, milk, and butter. Make sure to let your butter cool for a minute or so, so it doesn’t cook your eggs!
  3. Add your dry ingredients to your wet and mix until combined.
  4. Add your poppy seeds, and mix.
  5. Line your muffin tin, then spoon the batter into the cups, making all even. Bake for 25 minutes, until your muffins start to brown (or a toothpick comes out clean.) Serve warm (or let cool on a wire rack, but trust me, these are awesome warm!)

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Blueberry Oatmeal Muffins 

Makes 12 muffins

  • 1 cup all purpose flour
  • ½  cup whole wheat flour
  • 1 cup quick-cooking oats
  • 2 ¼  teaspoons baking powder
  • 1 teaspoon coarse salt
  • ½  teaspoon ground cinnamon
  • ⅓ cup sugar
  • 2 large eggs
  • 1 stick unsalted butter, melted then cooled
  • 1/2 cup milk
  • 1 ½ cup blueberries

Directions:

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together your flours, oats, baking powder, salt, cinnamon, and sugar.
  2. In another bowl, mix together your sugar, eggs, milk, and butter. Make sure to let your butter cool for a minute or so, so it doesn’t cook your eggs!
  3. Add your dry ingredients to your wet and mix until combined.
  4. Add your blueberries and gently mix until combined.
  5. Line your muffin tin, then spoon the batter into the cups, making all even. Bake for 25 minutes, until your muffins start to brown (or a toothpick comes out clean.) Serve warm (or let cool on a wire rack, but trust me, these are awesome warm!)

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Sparkling Mint Lemon Water

  • 1 lemon, juiced
  • Handful of mint leaves, chopped
  • 8 ounces sparkling water

Directions: Add lemon juice, mint, and water to a glass. Garnish with a lemon slice and serve cold, preferably with ice.

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