Amish Chocolate Chip Cranberry Biscuit Muffins, a delicious, easy breakfast!
By Kevin Williams
Ah..October on "The Ridge"....yes, it is only September now, but close enough. One of my favorite places in Amish Country anywhere is the Murphin Ridge Inn, a tidy, well-kept bed and breakfast smack in the middle of the Wheat Ridge Amish community. I will say that from 1997 through 2013 the inn was owned and operated by Sherry and Darryl McKenney and they just had an innkeepers special touch of striking just the right notes. They made everyone feel welcome. If you wanted to be left alone, they left you alone. If you wanted conversation, they gave you that too. All the while they just created a welcoming cocoon on the ridge. I have met the new owners, Jerry and Paula Schutt, but I've not had the chance to stay there since they bought the property. They seem like very nice people but I just am not sure whether they can recreate the McKenney magic. If anyone has stayed there since 2014, how did you find your experience?
The "McKenney magic" shows through this in this wonderful Amish Country cookbook....
Meanwhile, Sherry was an amazing cook who combined her own catering background with the Amish cooks in the area to make a cookbook called The Murphin Ridge Inn cookbook.
We made this "biscuit muffin" recipe from page 45 in the book as an easy breakfast last week when we were in the throes of dealing with new baby. This was a very good, very easy, minimal mess recipe full of flavor.
I'll share the recipe with you below. Meanwhile, if you find yourself near "The Ridge" this fall, it would be absolutely worth your time to check out the Murphin Ridge Inn (and let us know your experience)....Beside the inn, the Amish community in the area is one of my favorite and the rocky hills of Adams County, Ohio in October are among the most beautiful foliage spots of any in the whole Midwest (in my opinion).
- 2½ cups flour
- 3 tablespoons sugar
- 1 1 /2 tablespoons baking powder
- ⅛ teaspoon salt
- 5 tablespoons butter, softened
- 1 cup milk
- ¼ cup melted butter
- 1 /2 cup chocolate chips
- 1 /2 cup dried cranberries
- Preheat oven to 350.
- Grease the muffin tins.
- Combine the flour, sugar, baking powder, and salt.
- Cut in the butter and then stir in the milk.
- Add cranberries and chocolate chips.
- Work the dough until the flour is just moistened.
- Fill the muffin tins about 2 /3 full.
- Bake for 30 minutes.
- Brush the tops of the muffins with butter while still hot.
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