Looking for a tasty option to cereal or toast for breakfast? Try these tender muffins. "They're so full of blueberry and oat flavor that no one ever believes they are low in fat," reports Mildred Mummau from Mt. Joy, Pennsylvania.
I scribbled down this recipe when our family visited the Cooperstown Farm Museum more than 25 years ago. I must have gotten it right, because these biscuits turn out great every time. —Patricia Kile, Elizabeth, Pennsylvania
There's an abundance of cranberries in our area during the fall, and this recipe is one of my most favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received.
“You can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins,” says Della Dunsieth of New Castle, Pennsylvania. “Don’t overmix or you’ll have a hard, dense scone.”
Tangy barbecue sauce, fluffy biscuits and cheddar cheese combine to make these hearty muffins. Try them with ground turkey or other shredded cheeses to vary the flavor. —Karen Kenney, Harvard, Illinois
Here's the perfect warm treat for pajama-clad family mornings. These ooey-gooey baked rolls come together in moments—thanks to a tube of refrigerated crescent rolls—and disappear just as quickly. —Kayla Wiegand, Congerville, Illinois
When I was a teacher, this recipe was recommended by one of my student's parents. I've made it so many times, I can't imagine hosting a brunch without it. Chocolate chips add sweet bursts of flavor to the rich and tender coffee cake. —Michelle Krzmarzick
Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby.
-Loretta Baline, South Burlington, Vermont
Meet the Cook: The sour cream makes these muffins so nice and light that you can serve them as a bread with a meal. But, here at our house, I've fixed them for everything from breakfast up to midnight snacks.
I grew up on a dairy farm and now live outside a small town with my husband and our children - 17, 12 and 9.
-Linda Gilmore, Hampstead, Maryland
These muffins are one of the first things my husband, U.S. Army Lt. Colonel John Duda Jr., gets hungry for when he’s home from deployment. I make sure to have the overripe bananas ready. They’re a family tradition. —Kimberly Duda, Sanford, North Carolina
Irish soda bread is traditionally made in a loaf shape, but these muffins have the same terrific flavor with buttermilk, caraway seeds and currants. They are easy to make and delicious served warm. —Lorraine Ballsieper, Deep River, Connecticut