Yes, Greg bakes them fresh each and every morning. He times it so they come out as close as possible to 8:30 am so they are perfectly warm for breakfast service. And if you do have a favorite, let us know so we can make sure we have one set aside just for you.
We get asked for the recipe all the time, so here it is:
2 c white flour
1 Tbs baking powder
½ tsp salt
1 ½ tsp xantham gum (optional)
2 Tbs white sugar
1 Tbs brown sugar
1 egg, slightly beaten
1 c milk
¼ c melted butter
Preheat oven to 375F. Mix flour, baking powder, salt, xantham gum, sugars in large bowl. Add egg, milk and butter, stirring enough to dampen flour mixture. Batter will not be smooth and do not overbeat. Spoon into muffin pans (or paper muffin cups), filing each cup about 2/3 full. Bake for 20-25 minutes.
And here is the "secret" to how we make a variety of flavored muffins each and every morning....we divide the batter up into how ever many flavors we're going to make (it's usually at least 4) and then you just add whatever you want - chocolate chips; chocolate chips and cocoa powder (for double chocolate); chocolate chips, cocoa powder, and coffee (for double mocha); chopped apples; pecans; walnuts; dried cranberries; orange zest; lemon zest with poppy seeds; blueberries - the possibilities are endless.
Notes: Muffins do not hold well and are best eaten immediately after baking. The xantham gum will help them stay moist for a few hours after baking; otherwise they tend to dry out and get chewy. Xantham gum is usually available in stores that carry gluten free items. I don’t know if it comes in other forms, but we used powdered.