5 Reviews

I loved these very easy to make muffins and will definately make them often! I doubled the recipie so I could use the whole can of whole cranberry sauce,I used diluted sour cream in place of buttermilk because that is what I had on hand.I baked them for 20 min.@ 375 and that was a perfect temp. for my oven.I got 24 muffins and I used an oiled icecream scoop which makes them a uniform size.Thanks so much for posting ...they are yummy!

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cfigler April 07, 2012

Not sweet enough for my taste. I doubled the sugar because it didn't sound like enough and it still wasn't sweet. If you like muffins that aren't sweet you'll probably love them. Also 400 degrees was way too hot. bottoms were going to burn so I lowered the temp. to 350.

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jgomeztx November 29, 2009

delicious very easy to make. used a whole can of sauce by mistake but maybe the fact i used powdered buttermilk and slightly less water saved my mistake.i also used half a cup of wholemeal to replace the white flour. these tasted fantastic straight out of the oven unlike some muffins. a worth while was to that extra cranberry sauce!1 thankyou for such a great simple recipe. made 18 muffins with this so good value for money!

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cardamomstars February 20, 2008

A very nice recipe that is easy to make. I had a can of whole cranberry sauce in the pantry and was wondering what to do with it and this recipe is perfect. The muffins are tender and very flavorful. I got 18 muffins out of the recipe. Thanks so much for posting!

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Lvs2Cook January 26, 2006

I make cranberry sauce at least once a week & always have leftover sauce. My kids LOVE muffins and I get tired of making the same kind over and over. This was simple to make - my 5 yr old son helped. The taste is quite delicious. Thanks for a great recipe! I will use this at least once a week!

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Krsi Sue January 22, 2006
Cranberry Orange Muffins