Reviewed: Nov. 5, 2009

I cut the recipe in half, but got 24 muffins. And my first batch stuck, so I reccomend greasing the muffin cups. I subbed frozen blueberries (thawed and dried). The muffins were okay, but I wouldn't make them again without adding another 1/4 - 1/2 cup sugar and some cinnamon, or maybe honey. But that's a personal taste.

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Zesty Lizard

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Reviewed: Aug. 24, 2009

I cut the recipe down to six servings and put the batter in a mini loaf pan, only to discover I should have used two mini loaf pans. There was some serious overflow. But that was my fault. The bread that stayed in the loaf pan turned out nice and moist, with a nice crumb to it. I used frozen berries, but I think I would prefer it with fresh berries, to prevent the batter from turning blue. This was very tasty, and I will definitely make it again.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Dec. 30, 2008

These are some tasty muffins! Absolutely delicious! I was worried that they wouldn't turn out because I scaled the recipe all the way down to 6 servings (I'm the only muffin eater in the house), but the recipe held up great! I also did not have sour cream, so I used 1/2 cup of milk instead and that worked just perfectly. All I can say is YUM! Thank you SO much!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: May 1, 2008

I love them....I used the orange flavored crasins the second time just to see how it tasted and OMG they were so good. Even the kids eat them up (with or without the orange crasins)

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tmathiowetz

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Reviewed: Mar. 29, 2008

I cut the recipe in half and used one whole orange, which I liked. I prefer sweeter muffins, so I sprinkled a sugar and cardamom combination on top, which I believe made the muffin even better. I was able to easily veganize this recipe too, using Toffuti sour cream and soy vanilla yogurt as my egg substitute, in addition to soy butter.

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Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Mar. 2, 2008

the batter on these is REALLY THICK! they cooked up beautifully & rose very high. i only had 1 1/2 cups of sour cream, so i added 1/2 cup plain, full fat yogurt. also, i added a bit more frozen cranberries, which i chopped up a bit with a food processor. to make them a little healthier, i replaced 1 1/2 cups of the flour with whole wheat. and to give them more flavor, i doubled the cardamom and added the zest from one orange. Delicious! my 16-month old can't get enough! Thanks for the great recipe!

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trollmother

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2008

I love these! I couldn't find fresh or frozen cranberries so I used frozen blueberries. Cut the recipe in half but used all of the cardamom. The batter was really thick and I almost added some milk but decided to go for it. I'm glad I did but the blueberries fell apart while trying to stir. Next time I will search out cranberries. I am sure the hold together better. Even though they are blue these muffins are very moist & full of flavor. Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

These are really delicious. I tasted one when they first came out of the oven, but wasn't too impressed. I think they need to sit for a little bit to let all the flavors meld. After a few hours you could really taste the cardamom, and they were so yummy. I cut the recipe in half, doulbed the cardamom, and used part whole wheat pastry flour. I also used one full cup of cranberries. After they were cooled, I made a simple glaze of powdered sugar and milk and dipped the tops into that. These looked beautiful and rose high, too.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2007

The flavor of these is good, but they really flatten out when I make them.

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UNALASKA2

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Reviewed: Jun. 29, 2007

The best muffins I have made so far! Just the right amount of everything. I only cut down the sugar a bit to match our tastes. My toddler and his friends just loved it!!!Thank you Linda!

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antojp

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Reviewed: Dec. 2, 2006

This is a great recipe with just the right amount of sugar to complement the tartness of the cranberries, and the sour cream makes it moist. I would add more cardamom, but that is personal preference--it adds a such a nice warm spiciness. I added some orange extract, and made it even better! Thank you for sharing, Linda!

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