My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. —Irene Wayman, Grantsville, Utah
Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter."
"When our tree branches are loaded with ripe juicy pears, I treat my family and friends to loaves of this cinnamony bread that's richly studded with walnuts and pears," writes Linda Patrick from Houston, Texas. "I always receive raves and requests for the recipe."
"Our four kids like slices of this moist tropical-tasting banana bread for breakfast," comments Mary Watkins of Chaska, Minnesota. "I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time."
Meals are even more memorable when I complement them with this light garden-fresh bread. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice.
This recipe has been a family favorite for several years. The addition of coconut, orange peel, pineapple and nuts gives a new twist to a loaf of banana bread. It's so good I sometimes serve slices of it for dessert.
-Lanita Anderson, Chesapeake, Virginia
When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in muffins.