On advice of another reviewer, I put the cranberries and nuts (I used pecans) in the pan and poured the batter over-- very easy. You don't even need to measure the cranberries, because 2 cups = enough to cover the bottom of the pie pan. Used whole wheat flour and vanilla extract. Yummy!

Reviewed On: Nov. 8, 2009

Fantastic, versatile recipe. I used 3/4 powdered sugar b/c our (organic) granulated doesn't dissolve well. Not very sweet at all-- just perfect. Iced and filled an angel food cake (sliced in half horizontally, tunneled out and filled with the whipped cream and strawberries). With the leftover, added a scant 1/4 c cocoa, a little more powdered sugar and 1/2 cup more cream to make plenty of frosting to frost 15 chocolate cupcakes. Both the cake and the cupcakes transported and held up beautifully, even at a warm outdoor birthday party. Had about a cup left over, which I froze to make a yummy ice cream-like dessert. Talk about getting a lot of bang out of your recipe buck!

Reviewed On: Apr. 19, 2009

No need to grease the pan! With a stick of butter, they popped out just fine without it. I used a medium cookie scoop to measure out batter and came out with 24 really gorgeous mini muffins and 3 regular sized ones. We didn't have enough butterscotch chips, so used 1/2 butterscotch and 1/2 chocolate (my kids weren't going to complain!), but I want to try all butterscotch next time. Used 1 c bread flour and 3/4 c whole wheat. My oven runs very cool, but using the convection setting, they cooked perfectly in 12 minutes at 350. These would make great gifts-- pretty and tasty!

Reviewed On: Dec. 6, 2008