Start Your Day . . .
Beginning at 7:30 AM, enjoy our fresh brewed coffee (The Good Bean - Jacksonville). A wonderful selection of organic and all natural full leaf teas is always available throughout the day, again by a local purveyor (Devi Tea - Medford). You’ll find freshly made muffins, tea breads and our signature granola available at this time, but be sure to save room for the main entrée yet to come.
Settle In . . .
Greet the morning in our sunny and cheery breakfast room where you can enjoy the inn’s garden surroundings. Or, you may wish to ponder magnificent mountain and valley vistas if you choose to dine at one of our outside tables on the beautiful wrap-around veranda --- in either case, always at a table of your own choosing.
Savor and Satisfy . . .
A full two-course breakfast which includes juice, a fruit course, and a sweet or savory hot entrée is served between 8:30 and 9:30 AM daily. Using only the freshest ingredients and organic whenever possible, we enthusiastically and passionately strive to create a breakfast that is memorable and nutritious.
In the growing season, beginning early in the morning a harvest takes place in our own organic garden where a variety of herbs and flowers are gathered. Additionally, vegetables and fruits from our garden as well as those from local farms (we faithfully visit the Ashland Grower’s Mkt.!) are utilized in our breakfasts. Menus inspired by the seasonal rhythm of the garden are intensely flavorful and are a delight to the senses.
Refreshments are readily available at our breakfast station throughout the day. Be sure to sample our homemade cookies, biscotti, or fresh fruit alongside our freshly made iced teas, lemonade, hot cocoa or specialty teas.
From time-to-time we add new recipes, while leaving the previous favorites for future reference. We hope you will try some yourself – perhaps a reminder of your Country Willows breakfast experience. Click to view selected Country Willows recipes: Favorite Recipe Collection
Featured Recipe - Country Willows Berry Muffins
As a prelude to breakfast, these muffins go nicely with that first cup of coffee or tea. Use mini-muffin pans for a diminutive size and guilt-free enjoyment! These are quick and easy to make.
2½ cups unbleached white flour *
2½ teaspoons baking powder
1 scant cup sugar
¼ teaspoon salt
1 cup milk
½ cup (1 stick) butter, melted
2 eggs
Grated zest of one lemon (optional)
1½ cups blueberries (or other berries in season)
- Preheat oven to 375ºF. Grease mini-muffin pans or about 18 muffin cups.
- Sift together the flour, baking powder, sugar, and salt.
- Make a well in the middle of the flour mixture and add milk, butter, eggs and zest.
- Gently mix ingredients until well blended. Fold in the blueberries that have been dusted with a little flour. Spoon batter into cups.
- Sprinkle tops with a little sugar; bake for 10 to 20 minutes depending on size, or until light brown.
* You may substitute white whole wheat flour (King Arthur) for part of the white flour
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