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
Meet the Cook: To tell the truth, I cook out of necessity but enjoy myself when I bake! I make these for school lunches and my husband to take with him to work. They are nice to serve for breakfast besides.
Our children are 9 and 5. While we don't farm, our home's out in the country and we do have a pony here.
-Marlene Falsetti, Lowbanks, Ontario
Meet the Cook: This recipe dates back to when our two girls - now 15 and 12 - were in preschool and it was my turn to bring a snack for the class. My husband especially asks for the muffins in winter.
Crafts and reading are my hobbies.
-Nancy Brown, Klamath Falls, Oregon
Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's.
My husband and I are the parents of three sons - 16, 15, and 12.
-Kathy Smith, Granger, Indiana
Meet the Cook: Unlike many other baked goods, these muffins aren't sweet...that's one of the reasons I like this recipe. I serve them with soups and stews, just like bread.
Cooking for family and friends is something I truly enjoy doing - it relaxes me. My husband and I have two children - a daughter, 4, and a son, 2.
-Bernadette Colvin, Houston, Texas