Cafe Mocha Mini Muffins are a good choice, assures Tina Sawchuk of Ardmore, Alberta. "These mini muffins freeze will, so it's always easy to keep some on hand," she says. "And they're just the right size for snacking."
It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to use—her moist muffin recipe. "I had several rhubarb plants on our farm in Iowa," Evelyn explains. "Even though I moved east to be closer to my children and grandchildren, I still make these muffins. I even won a ribbon with them at the 4-H bake sale here."
It's sometimes difficult to get our daughter to eat healthy foods, but she gobbles up these fruit-filled muffins. Although these are a "must" around the holidays, I keep cranberries in the freezer so I can whip up a batch any time of year. —Esther Bowers, Westland, Michigan
"Yummy chocolate and luscious berries create bursts of sweetness in these treats," relates Carol Schwammel of Antioch, California. "My family enjoys the muffins even before they are done baking because they make the kitchen smell heavenly!"
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
Our home economists liked these fruit-and-nut muffins from Marianne Clarke of Crystal Lake, Illinois so much, they modified the recipe to layer the dry ingredients in a jar. TIP: Print the directions for preparing the muffins and spiced butter on a holiday postcard and attach to the jar with a festive ribbon.