2 Reviews

Rich and tasty muffins, though I made a few alterations. I used half whole wheat/half all purpose flour, only 1 cup of brown sugar, 12 ounce bag of frozen cranberries chopped in a mini-chopper, 6 ounces of chopped pecans, and I added 2 tablespoons of cinnamon to the dry ingredients. I like the flavor, though I will cut at least 4 Tbsp of butter from the recipe next time I make it. I also got 24 medium-sized muffins out of this recipe, filling my muffin cups nearly to the top, and they didn't bump into each other after they had risen. With the reduced sugar, you can definitely taste the tart of the cranberries even though they were smaller pieces, but the muffin as a whole was sweet enough.

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Eris February 05, 2010

Simple recipe, very moist muffins! No cooking time given: I had 24 muffins, total (bigger pan, or filled them more than you), and each batch of 12 was perfectly done in 25 minutes. I had a few variations: made my Gluten Free using a GF flour mix instead of regular flour...and I used 1 cup of brown sugar (I prefer slightly less sweet things). I also added about 1/3 cup flax seeds to the batter for more oomph. Me, spouse and 2 yr old all love them! Have put most of the batch into the freezer for savoring over time. Thanks for the great recipe!

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circuswitch January 16, 2010
Cranberry Muffins