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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
Wow! Wow! Wow! As I sit here on the eve of our departure I am sad at how fast our time here flew by! We had an absolutely fantastic...
- Cheryl and Jean-Guy
We appreciated your attention to detail. We came at night so it was lovely and see the beautiful sunrise in the morning. My husband...
- Phyllis & Bob
We stayed here for the first few nights of our honeymoon! Our first visit to Victoria (from Minnesota) but certainly not our last!...
- Elisabeth & Shane Sandersfeld
Every aspect of this B&B is wonderful!! : )  
- Holly & Marge
We had a great time, very comfortable and cozy. Thank you for having us as your guests.   
- Chris & Pili
Wonderful stay and such warm and inviting hosts. Fantastic breakfast this morning. Gorgeous sunrise.
- Lorraine
We had a wonderful stay. We enjoyed the fantastic view and it was very special watching the sunrise in the morning. 
- Ewald
Excellent accommodation and service. 5 star hotel quality but with friendly and personal service and local knowledge thrown in for...
- Lynn & Malcolm
My mom and I enjoyed our stay. With the amount of hours we needed to catch up on, this was the place to get away and celebrate my...
- Sommer & Mary

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.