By Seedbeads on December 17, 2007
Photo by BDH
Photo by BDH
"These are my husband's favourite muffins - every time I decide to make a few batches, he insists I make these."
Serving Size: 1 (152 g)
Servings Per Recipe: 6
"This recipe made 18 regular size muffins. (baked on 375F for 20 mins) I used dried cranberries & added an extra egg to the batter. I also used half sugar & half Splenda to cut down on calories. Made for PAC Fall 09"
"Delicious! The first time Mom made this recipe, she threw in whole cranberries. The muffins were still good, but you really notice a difference when you take the time to halve the berries. The recipe made a dozen, which I baked for about 20 minutes. Thanks for sharing! I'll be making it again. :)"
"They are great! But I made some changes : melted butter instead of oil and I added a bit of almond extract. Yummy!"
"very yummy! :) A little sweet, but that's the way I like it ;P I used dried Craisins instead of fresh cranberries, and they turned out just as good. Thanks for the recipe!"
"I made a few changes to the batter: less sugar"
"Delicious. Used whole wheat, only 1/2 cup sugar, half butter half olive oil, and an extra tablespoon of lemon juice. Next time I will add even more lemon juice and maybe a few extra cranberries. Made 12 muffins. Baked for 20 minutes which was perfect."
"great starter! I made a few changes: I added oatmeal with the flour, making 2 cups total. I used 1/2 cup greek yogurt with 1/2 cup milk. I didn't have a fresh lemon, so I added 3 tbsp of organic lemon juice. I also added a scoop of protein (we don't eat a lot of meat). I used 1/8 cup oil and 1/8 cup apple sauce. I also used craisens (which I rehydrated in hot water, drained, and blended). It was simply splendid! I know I made a lot of changes, lol"
"Delicious! I followed the recipe exactly except for throwing in some walnuts and substituting 2/3 of a cup brown sugar for the white sugar. I made 10 muffins and it took 16 minutes. This one's a keeper."
"I made 12 regular sized muffins baked at 400F for about 16 minutes give or take. I replaced half of the white all purpose flour with wheat flour to make it a bit healthier. I also used whole, dried cranberries because they were in my pantry. They worked well, but I will try whole, fresh cranberries next time. I used chopped pecans to add some crunch, and it worked perfectly. They were moist and delicious!"
"These are great muffins! I am going to try it with orange juice next! The only change I made was used melted butter instead of the oil."
"Delicious!! Will definitely make again! (I did find they stuck a little to my non-stick muffin tray, so might grease it next time)."
"ORANGE cranberry muffins! I didn't have a lemon, but I did have a rather tart orange, so I used the recipe as written and everywhere it called for lemon, I used orange. I did add 1 tsp orange extract. I love the tinge of tartness when I get a bite of cranberry, but I think next time I'll cut the cranberries in quarters instead of half. Great recipe and very easy to make. I wonder what a bit of orange glaze drizzled while hot would do?"
"Excellent muffins... rose just right, browned nicely, and the lemon/cranberry was a nice combo. I doubled the recipe quantities and ended up with 36 muffins. I had only 1 lemon for the 2 batches, so I put in some lemon extract to make up for it -- good move. To save scrubbing time, I put my batter into foil muffin cups on a baking sheet. Thanks for posting :)"
"These were very good. I followed the recipe exactly. I used my Meyer lemon juice that I froze last year so I didn't have any zest."
"Thank you so much for posting this recipe! Every time I went to Tim Horton's I couldn't resist the temptation to buy a lemon cranberry muffin... but now I don't have to! These are delicious. I added a little bit more baking powder and an extra lemon as my family enjoys the extra flavour. Thanks so much! :D"