2 Reviews

I made 18 regular muffins and baked them 18 minutes. I reduced the sugar to 1/2 cup. I mixed all the dried ingredients in a bowl. In another bowl I mixed the wet ingredients. I added the dried ingredients to the wet. I used frozen cranberries. Thanks DDW :) Made for Cookbook tag game

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Boomette February 20, 2011

We enjoyed the wonderful fresh orange - cranberry flavor of these tender and incredibly moist muffins! Doubled the orange zest and the cranberries, and made them regular sized instead of jumbo (got about fifteen muffins). 20 minutes in a 400 degree oven and they were done to perfection. Cooled for about 15 minutes and they were ready to go. Store them in an airtight container--the are just as good the next day. Can't wait to try the lemonade version. Thanks for sharing, DDW!

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BecR December 12, 2010
Cranberry Muffins or Loaf Bread