250-391-8889
1-800-730-4790

What an amazing location! It was wonderful to be able to row out on to the lagoon, and sit on the swing to enjoy the view and the...
- Ann, Steve, Danielle
We thank-you For everything! We both had the vacation of our lives! We have chosen the best place out of British Columbia! And thank-...
- Sherry & Dennis
A beautiful home, lovely surroundings and perfect hosts! Even the dogs were welcoming! Thank you for a lovely stay. The only bad thing...
- Graeme, Judith, Peter and Jono
I've wanted to stay here for the last 3 years....finally my dream came true!! What a beautiful location, room and view!  Thank you for...
- Jerine, Adeline Coetzee and Adeline Mimaar
We stayed as a little "getaway" from Vancouver. The view is absolutely breathtaking and your clean and comfortable room was to exceed...
- Lia and Bart
Fabulous accommodations and breakfast!! We spent the day at Hatley Castle and would recommend it highly. We walked there and back...
- Cindy, Rick & Simone Brodner
Travelled from Berlin to do a road trip from Vancouver to Calgary, our first stop was this beautiful place! Thanks for the perfect...
- Bianka & Frank
The B&B was wonderful, we really enjoyed our stay here, we dont want to leave. Dieter was a perfect knowledgeable host, and the...
- Paul and Janine
The only regret is our stay was so short. We had a wonderful time with family fun, food, and the wonderful peacefulness of your home...
- Loretta
Thank you so much for a lovely stay .We will come back again. Lovely breakfast and company.
- Lee Carolyn

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.