My husband and children enjoy these tender coffee cake-like muffins as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. —Dulcy Grace, Roaring Spring, Pennsylvania
"If you like the taste of a classic bacon, lettuce and tomato sandwich, you will enjoy these muffins," assures Katie Koziolek from Hartland, Minnesota. "You can spread them with softened cream cheese or butter, but they're plenty moist and rich all by themselves."
These moist, spicy muffins boast as much flavor as color. They go great with soups and salads, says Agnes Ward of Stratford, Ontario. Substitute a can of chopped green chilies for the jalapenos for less heat.
Whenever I can carve out even a little free time, I love to bake. And after almost endless experimenting, I have to say that these muffins are my all-around favorites. They’re easy to make, and the orange peel—a lovely addition to the raisins, nuts and poppy seeds—just says spring to me. —Ruth Bolduc, Conway, New Hampshire
These are my son's favorites. He calls them "surprise muffins" because I pipe raspberry preserves into their centers. He likes them so much that sometimes I bake them in jumbo muffin tins, adding more preserves than I do for the regular size.
-Sue Santulli, Sea Girt, New Jersey
My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.—Shirley Riley, Water Valley, Mississippi
In El Dorado, Arkansas, Dorothy Smith uses one oatmeal mixture in three tasty ways. For breakfast, savor a stack of pleasant pancakes, or spread warm muffins with butter, honey or jam. For dessert, a golden fruit crisp offers old-fashioned flavor with the ease of canned pie filling.
Because my family loves muffins, I'm always on the lookout for new variations. When I tried these nutritional muffins the first time, they were really a hit and became a favorite addition to our big family meals.