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
"THIS IS an old recipe that I decided to improve uponI thought the topping was too sweet, so I just left it off. I also took out the pecans that the recipe called for. Sometime, I'll make lemon corn muffins by substituting lemon peel if I don't happen to have any oranges on hand."
After trying dozens of bran muffin recipes, I developed this one myself, and have used it again and again! These muffins are easy to make and convenient, since you can prepare the batter days ahead of time.
When we're expecting company, I pour the prepared batter into tins and have hot muffins ready by the time the coffee's perked.
It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to useher 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."
My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.
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.
Bold autumn flavors of sweet potatoes, cranberries and cinnamon give seasonal appeal to these golden muffins. I recommended them for a change-of-pace treat with a meal, packed into a lunch box or as a snack.
Diane Musil, Lyons, Illinois
I've had this recipe since my college days, when it was served in one of my foods classes. These tempting, light lemony muffins go well at a luncheon with chicken salad. Even our two middle-school-aged children love to munch on them.
-Mary-Lynne Mason, Janesville, Wisconsin