These nice, light muffins, studded with cranberries, have a splash of orange flavor. They're so simple to fix, my husband and I enjoy one for breakfast almost every morning. —Sara Eichenlaub, Burlington, Ontario
"My husband and I tasted a muffin similar to these at a bed-and-breakfast when we celebrated our first anniversary," says Rhonda Lyons, Marshall, Texas. "When I told a friend about them, she shared the recipe for these moist and tender muffins. They are fun to serve full-size or as mini muffins at ladies' luncheons or wedding or baby showers."
Round out breakfast in bed with these yummy muffins from Vineland, New Jersey’s TerryAnn Moore. “I like to serve them warm with cream cheese, orange marmalade or jellied whole cranberry sauce…and a pitcher of mimosas!” she notes.
"Yummy chocolate and luscious berries create bursts of sweetness in these treats," relates Carol Schwammel of Antioch, California. "My family enjoys the muffins even before they are done baking because they make the kitchen smell heavenly!"
Because they're so rich, I usually make these muffins for special occasions—brunches and breakfasts mainly. They're good at all hours, though, as a snack with tea or coffee.
My husband and I plus our 14-year-old son live in a suburban area. Luckily, our property backs up against a farm. Last year, we were excited to see deer in the yard—two adults and four babies.
I learned my way around the kitchen by trial and error. So having a recipe featured in Country Woman is a
Loaded with pizza flavor, these moist muffins are served at Andrea McGee's home regularly. "They're great for lunch but also make good appetizers when baked in mini muffin cups," suggests the Port Alsworth, Alaska reader. "Try adding chopped mushrooms or green pepper to the batter."
It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to use—her 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."
You don’t have to settle for fast food when you’re on the go this holiday season. These sweet muffins are a great snack anytime, and they make a tasty take-along for the busy days leading up to Christmas. —Jeanne Sherry, Putnam Valley, New York
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.
Featuring three types of peppers and a hint of basil, these tender muffins are perfect with chicken. I trimmed down the original recipe to make them low in fat and cholesterol. -Karen Shipp of San Antonio, Texas