Cranberry Apple Breakfast Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 23, 2014
very tasty and tangy muffins.
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Reviewed: Jan. 5, 2014
I didn't read the reviews before trying this recipe, so I was surprised at the consistency of the batter. Then I checked the reviews. I added 1/2 cup 1% milk so it came up to a more appropriate consistency. After 18 minutes they still weren't finished, so I added 10 minutes to the baking time. With these changes, they turned out really nicelly.
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Reviewed: Dec. 1, 2013
I changed the recipe after reading the previous reviews. I also added liquid, about 1/3 cup of skim milk. I added about 1/2 of the bag of cranberries and for the oil, I added 2 tblsp of canola and 2 tblsp of lemon flavored olive oil. I liked the hint of lemon. This was a great recipe and I will be making them again soon.
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Reviewed: Jul. 18, 2013
I changed the recipe because I did not have any fresh cranberries (not available in Fl at this time of year)...I added 1/2 cup dried cranberries and 1/2 cup chopped walnuts...I also had to add 1/4 cup buttermilk (a previous reviewer suggested adding a little liquid)...I used gluten-free biscuit and baking mix...The muffins weren't bad! They were pretty tender...So I would make this recipe again...
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Reviewed: Feb. 26, 2013
I think there is an ingredient missing from this recipe. When followed exactly, the consistency is like a streusel topping. I added 1/2 c. 2% milk to it and will see how they turn out.
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Reviewed: Feb. 22, 2013
I peeled and cored the apple, used about 1/2 bag of cranberries and I added 1/4 cup water to the recipe and baked for 23 min. They were really good and very moist!
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