I developed this recipe and it has become a favorite of my mother's. I often make a batch for the two of us to share. The muffins are great for brunch or an on-the-go breakfast. —Julie Hess, Lititz, Pennsylvania
Mt. Pleasant, Michigan's Geraldine Grisdale showcases her state's fine peach crop in these novel muffins. "They make pretty individual servings for breakfast, a snack or even dessert," comments Geraldine.
I teach quick-bread making for 4-H, and I'm always on the lookout for good new recipes. My sister-in-law shared this recipe with me for a slightly different kind of muffin. With apples and coconut, they are moist, chewy and tasty.
-Gloria Kaufmann, Orrville, Ohio
Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. “The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts,” Peggy explains. “It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches.” By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!
My daughter gave me the recipe for this moist coffee cake. It mixes up quickly and is ideal for the family's weekend breakfast. The tangy rhubarb and crunchy nuts are nice accents.
-Page Alexander, Baldwin City, Kansas