El Presidio Inn Historic Marker
Testimonial
Staying at El Presidio Bed and Breakfast was truly a treat. Patti is a wonderful hostess who pays attention to every detail of your stay. The breakfast provided each morning was fresh, home cooked, and tasty! Patti was able to provide information on where to eat and visit in Tucson, and even helped book reservations for dinner.
The house itself is absolutely beautiful, and the room was very clean and comfortable. The courtyard and fountain are very nice, having coffee in the morning and watching the birds. The best part of staying here, is being in the center of the historic district, within walking distance of downtown.
Overall, cannot say enough good things about the B&B. highly recommend.
~ Rachel W, El Paso, Texas
Breakfast at El Presidio Bed and Breakfast Inn
The Breakfast Experience at El Presidio Inn
A full, hot country-style breakfast is served at 8:30am as a social gathering in the Veranda Room, overlooking the core of the gardened courtyard. Rich Columbian coffee and elegant teas are available by 7:30am.
Each morning a different entrée is served, such as savory southwestern egg dishes with sausages or oatmeal pumpkin pancakes with scalloped pears and bacon. Every morning a medley of the freshest, ripest organic fruits start breakfast complimented by homemade muffins or toast with an emphasis on low sugar and healthy local ingredients.
Custom requests for non-gluten, non-dairy, or vegan are respected and served with delicious adaptions.
Hikers, and those with business appointments or earlier departures are given expanded continental array of fruits, breads, cereals, yogurts, and beverages with prior notice.
Delicious food and the friendly exchange of ideas and information around the breakfast table have made new friends and provide a great start to every vacation day. Return guests of many years say they look forward to breakfast and meeting people from around the world.
To give a flavor of our delicious breakfasts, two of our recipe favorites are shared below:
Fresh Apple Muffins
4 cups 1/4inch diced, peeled Granny Smith apples
1 cup sugar
in large bowl, toss together and let set for 5 minutes. Mixture
will become juicy, which makes a moist muffin.
Add I cup each of raisins and chopped walnuts.
2 large eggs, beaten
½ cup canelo oil
2 tsp. vanilla
whisk together in small bowl; then add to apple mixture.
2 cups unbleached flour
2 tsp. baking powder
2 heaping tsp. ground cinnamon
1 tsp. salt
whisk together in small bowl; then add to apple mixture stirring with
large spoon until flour disappears. Mixture will be stiff.
Divide into greased muffin tin, filling each to almost top. Makes about 14.
Bake at 350 degrees for 25 minutes. Freezes well.
This is one of my most requested recipes.
Fresh Lemon Muffins
1 ¾ cup unbleached flour
1/3 cup sugar
2 tsp. baking powder
½ salt
1 cup roasted, chopped walnuts
2 tsp. grated lemon zest
Mix dry ingredients into large bowl.
1 egg, beaten
½ cup non-fat yogurt
½ cup skim milk
1/3 cup melted butter
Whisk in small bowl, then add to flour mixture in larger bowl.
Let set while making streusel topping.
Streusel
3 tablespoons each of flour, sugar, and wheat germ.
2 teaspoons of grated lemon zest
Mix in small bowl, then with large fork, cut in 2 tablespoons of butter.
Divide batter into greased 12-muffin tin. Top each with about 1-tsp. Streusel. Bake in
375 degree oven for 20 minutes. While hot, drizzle with lemon syrup, and let cool in tin.
Lemon Syrup
While muffins bake, boil together 1/3 cup sugar and 2/3 cup lemon juice for about 5 minutes.