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
I received this recipe from my co-worker and dear friend, Judy, 32 years ago. When she gave it to me she said, “You will never need another banana bread recipe.” She was almost right. I added lots of chocolate chips for the chocolate lovers in my family. — Debra Keiser, St. Cloud, Minnesota
Growing up, this recipe was a favorite of mine. I couldn't wait for the rhubarb to ripen so Mom could bake this delicious coffee cake. Now this special recipe is part of my own collection. —Angie Fehr, Ottosen, Iowa
This slimmed down version of the classic uses unsweetened applesauce instead of butter. The amount of sugar is also decreased, too, by adding a little honey and using more banana. No one will ever guess this bread is low in fat!—Taste of Home Test Kitchen, Greendale, Wisconsin
I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious corn bread and it was a big hit.
-Sandy Gaulitz, Spring, Texas
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