After many tries and many different recipes that just weren't up to par, I finally decided to recreate my own version of a doughnut muffin. It has the taste of a cake doughnut and it's a lot simpler to make. —Morgan Botwinick, Richmond, Virginia
Our home economists liked these fruit-and-nut muffins from Marianne Clarke of Crystal Lake, Illinois so much, they modified the recipe to layer the dry ingredients in a jar. TIP: Print the directions for preparing the muffins and spiced butter on a holiday postcard and attach to the jar with a festive ribbon.
“These little muffins have so much flavor they don't need butter or jam or anything else to make them complete. I like them warm right out of the oven or after a few seconds in the microwave.” Lillian Julow - Gainesville Florida
From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."
After trying dozens of bran muffin recipes, I developed this one myself, and have used it again and again! These muffins are easy to make and convenient, since you can prepare the batter days ahead of time.
When we're expecting company, I pour the prepared batter into tins and have hot muffins ready by the time the coffee's perked.
When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them.—Suzanne McKinley, Lyons, Georgia
My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.—Shirley Riley, Water Valley, Mississippi
These moist, spicy muffins boast as much flavor as color. They go great with soups and salads, says Agnes Ward of Stratford, Ontario. Substitute a can of chopped green chilies for the jalapenos for less heat.