Address, Hosts:

5/5 (classification)

Sharon Smith and Wendy Goldstein
Two Sisters Inn - a bed and breakfast
Ten Otoe Place
Manitou Springs, CO 80829

Types of beds available:

Double size bed!

Languages to be welcomed in:
    English

Personal Web site(s)
     Web site of Two Sisters Inn - a bed and breakfast

Descriptions

Award-winning 5-room traditional B&B with cozy cottage plus fireplace for 2 in the Colorado Rocky Mountains at the base of Pikes Peak. This 1919 Inn was restored and opened in 1990 and is located in the heart of Manitou Springs Historic District, known for its healing Mineral Springs. Arrington's "Best Kept Secret in North America", Colorado Hotel and Lodging Association's "Best B&B Innkeeper of Colorado", Frommer’s choice “Best for a Romantic Getaway” since 1997. Caring, fun owners prepare healthy and creative breakfasts, both delicious and exquisitely presented. Perfect place for your home base for outdoor adventure, or antiquing or gallery-hopping. Near Cog Railway and Garden of the Gods. Magical experience! Not to be missed!

Check-in is between 4:00 & 6:00 PM Check-out is 11:00 AM.

For reservations cancelled within 7 days prior to your arrival, your credit card will be charged for the total reservation unless the rooms can be rebooked. For all cancelled or changed reservations there is a $25.00 processing fee per room per night. All reservations require the first night’s total as a deposit with a credit card guarantee and payment in full at check-in. Certain circumstances require pre-payment in full and are non-refundable.

PARSNIP LEMON MUFFINS

½ cup butter, softened

1 cup sugar

3 eggs

1 cup pureed cooked parsnips (1-1/2 cups uncooked cubed parsnips)

1 tsp vanilla

¼ cup buttermilk

2 cups all purpose flour

1-½ tsp baking powder

½ tsp baking soda

½ tsp salt

4 tsp finely grated lemon and orange rinds, mixed

½ cup icing sugar

¼ cup lemon juice

reheat oven to 375 degrees. Grease and flour a standard 12-cup muffin tin. Set aside.

Cream butter and granulated sugar until fluffy.  Cream in eggs, one at a time. Stir in parsnips, vanilla and buttermilk.

Whisk together the dry ingredients (flour through salt) in large mixing bowl, and stir in lemon and orange rinds. Stir into butter mixture just until combined.  Spoon into muffin cups making each cup almost full.

Bake until toothpick inserted into center of a muffin comes out clean, about 18-20 minutes.  Place on rack.  Using a wooden skewer, pierce deeply all over surface of muffins.  Meanwhile, combine icing sugar and lemon juice and heat in microwave until boiling.  Stir until sugar is completely dissolved.  Brush evenly over very hot muffins.  Let cool in pan for 10 minutes.  Turn out and let cool on rack, glazed side up.

Makes 12 muffins