3 Reviews

This are chock full of goodness! I used almonds and half white half semi sweet choc, and made them mini muffins - they cooked in about 15 mins. Love the cranberry and choc. together. Made for the Comfort Cafe July 09

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momaphet July 30, 2009

These are ingredients that I don't usually have on hand. I was able to get just what I needed at the bulk food bins at the grocery store. I am glad I made these. There is a great blend of flavors and textures in these muffins. Made for Summer Comfort Cafe.

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Lavender Lynn July 28, 2009

I was searching ingredients to use up some buttermilk. Imagine my surprise when I found this recipe with all it's crazy ingredients & I had them all on hand! Well, I didn't have any cake flour left, so I used bread flour that I sifted twice. Everyone loved these muffins. They were moist & very flavorful. They had a beautiful balance between sweet & tangy with the ginger (I used homemade crystallized ginger), cranberries & white chocolate. Be sure to spray the muffin tins with non-stick cooking spray first. Since it wasn't noted I sprayed 6 cups & left 6 dry. I used a 2-1/2 inch ice cream scoop & one scoop filled each muffin cup perfectly. There was exactly enough batter for 12 cups. I baked mine for 20 minutes & they tested done with the toothpick, but after cutting one open, it was a tad bit moist, I think they could have gone another 3 minutes in the oven. We still ate them immediately with no regrets! Thanks for posting this, Elly. I've already forwarded the recipe to my mom.

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**Tinkerbell** July 13, 2008
Macadamia Nut, Cranberry, Ginger and White Chocolate Muffins