1-800-730-4790

Thanks for the hospitality stay ! We love of the patio and the canoe ! We took the canoe out on water and ended up getting followed by...
- Darcey, Katie-Beth & Myra
Here for my convocation at RRU. What a great place to be ! Weather was perfect, views are fantastic, company is amazing. Wish we could...
- The De Leebeecks
We stayed here for our first wedding anniversary. Thank you very much, we had a lovely time !
- Eduard & Jessica
Thank you for the great hospitality and good tips. Lovely place here. We enjoyed our stay here.
- Sylvia and Christian
What a delightful place & great hospitality. We had a wonderful stay and thank you sincerely
- Toni and Wally
A wonderful time. Ventured out to Metchosin to MyChosen Cafe for supper - would definitely recommend it. Thanks Dieter & Holly...
- Jeff & Merle
Very beautiful views, great location and very helpful people. The room is very inviting and a wonderful surprise on our last night in...
We stayed here for a week for our honeymoon. The room was amazing! We enjoyed watching the Canucks play at the Cross Roads - very...
- Danielle and Chris Wight
Have been here twice now, already planning to come back a third time very soon. Thank you for the experience! Debbie was very helpful...
- WENDY
We loved staying at your home so much. Hatley Castle & Gardens were beautiful! We had a blast using the canoe and paddleboat....
- Tim, Yvette, and Ethan

Cream Cheese Muffins

BOOK DIRECT - Best Price

Filling Ingredients:
4 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon grated lemon peel
1/8 teaspoon vanilla
1 egg

Batter Ingredients:
1 egg
3/4 cup milk
1/2 cup vegetable oil
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar

Mix filling ingredients with mixer. Set aside. Preheat oven to 350 degrees. Oil bottoms only of medium muffin tins. Beat eggs; stir in milk and oil; set aside. Mix together flour, sugar, baking powder, and salt until well blended. Pour liquids, all at once, into flour mixture; stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full. Bake 30-35 minutes. Don't brown; should be light in color. Roll hot muffins in powdered sugar. Yields about 8.