Moist and chock-full of colorful berries, these marvelous muffins are a seasonal specialty of Mrs. Leonard Keszler, Bismarck, North Dakota. "They are light and tasty, and they freeze very well," she says.
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.
It's sometimes difficult to get our daughter to eat healthy foods, but she gobbles up these fruit-filled muffins. Although these are a "must" around the holidays, I keep cranberries in the freezer so I can whip up a batch any time of year. —Esther Bowers, Westland, Michigan
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
Many people —especially children—don't care for fruitcake, so I came up with this sweet biscuit recipe. A few years ago these strips earned high honors in a recipe contest sponsored by a local newspaper.
—Tena Huckleby, Greenville, Tennessee
I modified this recipe from a heart-smart cookbook, and my husband loved it," writes Jennifer Wertz from Council Bluffs, Iowa. "The muffins make great on-the-go breakfasts or afterwork snacks, so I bake a batch each week...often replacing cranberries with blueberries."
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.
New Jersey is known for its cranberries and this cake is a delicious way to use them. The marshmallows melt and seep through the cake, making it moist and very tasty. It's great for brunch, or just with a cup of coffee!
These flavorful buffet sandwiches are so fun and festive. Smoked turkey slices are layered inside tender biscuits flecked with dried cranberries and spread with a creamy cranberry butter.
-Barbara Nowakowski, North Tonawanda, New York