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Thank you for letting us stay in this wonderful house. It has a very welcoming feel to it. We will definitely be coming back !
- Moore Family
Dieter, Paphada and Debbie of course - the room, the deck, and the breakfasts have been and made the first leg of our 20th anniversary...
- Christina & Norm
Beautiful Spot! So calm and peaceful. A lovely part of our own backyard we haven't seen before. Amazing views and Sounds of the Ocean...
- Natasha and Giorgio Linguanti
Having stayed at Birds of a Feather on vacation, it was natural for me to choose the location for my stay during the first residency...
- Barbara Reimer
So glad we chose Birds of a Feather. What a wonderful setting. The hospitality was great, the atmosphere relaxing, only wish we were...
- Tim, Rita & TJ
Thank you for making us feel as though we were part of your home. The breakfasts were more than I had hoped for. This is definitely...
- Steve & Natasha
This place is very nice for stay. They are so friendly. I think I will be back to stay here again in next year. Thank you.
- Inn
What a great place! Loved having access to the kayaks and bikes. The kayak trip to Hatley Castle & the Gardens was outstanding....
- Susan, Pete & Matt Owens
After meeting the love of my life a little over a year ago, I thought it was time to whisk her off to a nice secluded romantic setting...
- Danny & Rachel
I'm so glad we bumped into you on the internet! My feet ache from all the walks in your beautiful country! What a lovely place to...
- Dianne

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.