I can remember my Grandma Wheeler making these delicious muffins—we'd eat them nice and warm, fresh from the oven! She was a "pinch of this" and "handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! —Darlis A. Wilfer, West Bend, Wisconsin
Your family will likely gobble up these airy muffins, which won me a blue ribbon at our county fair! Pretty as well as tasty, their hint of spice will brighten breakfast, brunch or lunch for family or company.
Sonja Blow, Groveland, California
When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them.Suzanne McKinley, Lyons, Georgia
Meet the Cook: There's a deliciously different taste to these muffins, thanks to the pineapple juice and raisins they contain. We have them for breakfast, lunch and snacks.
My husband and I enjoy gardening...I do flowers, and he does vegetables.
-Pauline Rohloff, Endeavor, Wisconsin
Because they're so rich, I usually make these muffins for special occasionsbrunches and breakfasts mainly. They're good at all hours, though, as a snack with tea or coffee.
My husband and I plus our 14-year-old son live in a suburban area. Luckily, our property backs up against a farm. Last year, we were excited to see deer in the yardtwo adults and four babies.
I learned my way around the kitchen by trial and error. So having a recipe featured in Country Woman is a real treatwhen we were married 18 years ago, my husband knew more about cooking than I did!
As a child, I would go out with my sister and pick wild raspberries. We'd help our mom make jellies, jams, pies and muffins with the berries. Now, I like to make these muffins on weekend mornings when I have a few extra moments to enjoy them with a cup of tea.