250-858-7308
1-800-730-4790

We stayed here for our first wedding anniversary. Thank you very much, we had a lovely time !
- Eduard & Jessica
Thank you for such a wonderful welcome to Victoria ! We had such a relaxing evening, and a wonderful walk through Hatley park and...
- Dylan & Jessica
Tiffany made us the best pancakes we've ever had!!!
- James & Kelly
Dear Annette, Dieter, Emily and Montgomery - It's always nice to make new friends.
- Song & Randy
My wife and I very much enjoyed our stay here at the B&B. The room was amazing, and the friendly service was even better. Thank...
- Jarret and Sarah
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
I am having so much fun! Thank you so much for letting us use the life jackets and the kayaks. The beds are great. Victoria is...
- Alexa (age 8)
Our family loved our 5 nights here. Dieter, the breakfasts were delicious ! Dieter & Debbie thanks for your hospitality ! We...
- Salt Family
Thanks for making us so welcome. Your hospitality was second to none. Beautiful views. Good food. God bless you both.
- Iris and Eric
Our first bed and breakfast experience was great! Such a beautiful home & relaxing place to stay at, we will definitely be back!...
- Zach and Tara

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.