Reviewed: Jan. 18, 2009

Excellent recipe! I made a dozen and they were gone in one day! I really like the mix of spices & the orange zest. I replaced 1/3 cup unsaturated oil for the shorting.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

These muffins came out prety good but not great. I added a little buttermilk since some reviews said they were a little dry so they came out moist BUT I feel they need a little salt. I think that is what makes this recipe less than perfect- no salt. I think a 1/2 teaspoon of salt would do the trick.

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Gringa-Tica

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Reviewed: Dec. 7, 2008

I followed modifications, suggested by others. The muffins where easy to prepare, but unimpressive in flavor. I'm not sure if I want to bake them again.

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tantuc

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

These were excellent, I made a few changes, I omitted the orange zest, and added an additional 1/2 c. brown sugar, plus 3/4 c. sour cream. Fantastic!!!

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Christin

Cooking Level: Expert

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Reviewed: Oct. 27, 2008

Great recipe! From reading previous comments, I substituted 1/3 cup Becel oil for the shortening and added 2 heaping tbsp. of sour cream. I didn't make the spread and they were tasty on their own. Next time I might mix some of the sugar with the cranberries first as mine were tart. Thanks for posting!

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Liz

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Reviewed: Mar. 13, 2008

Substituted 1/3 c. oil for shortening. Dried cranberries (a chopper or processor is easier than manual chopping). Used 1/2c. white sugar and 1/2 c. brown, omitted ginger and added 3/4 c. sour cream. Used the zest and juice from a large naval orange. This made 48 mini muffins. Reduce baking time to 20 min. Perfect for office snacks!

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DonnaK

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Reviewed: Feb. 20, 2008

very good and moist. i made these for a baby shower and did not use the cranberry sauce but an orange glaze. made them, froze them and defrosted them naturally. very good.

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bloom2

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

I made these muffins with 1/3 cup of canola oil instead of shortening, and I chose to omit the topping as well. They were really really good and I loved the spices! The fact that they were dairy-free was an added bonus too.

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Katie723

Living In: Boulder, Colorado, USA

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Reviewed: Nov. 25, 2007

This review is somewhat biased because I didn't follow the instructions exactly. I didn't want to bake with shortening, so I did what another reviewer suggested and substituted it with 1/3 cup of canola oil, reduced the OJ and added buttermilk. While the muffins were moist they seemed to lack flavour. I'll definitely eat up this batch as they weren't a total waste, but I won't make this recipe again.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 13, 2007

OMG! These are the best! I mix the dry ingredients together and leave them in a zip lock bag for a few days. (Usually make that up ahead so on Thanksgiving I can bake these fresh. The flavors really work thru the flower and other ingredients this way, I think it is much better.) These are very moist. I really chop the cranberries in the mini processor, then pour them in juice and all to keep them moist. Don't overbake, or they can be dry. We love these, and have had them for over 15 years at Thanksgiving. I found this in a magazine many years ago, this is a tradition at our house. To store, keep in a zip lock bag, they are moist and the flavors get better as they sit.

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kimkooks

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Reviewed: Nov. 6, 2007

Following the other reviewers' advice, I added 1/3 cup of brown sugar, and they turned out great!

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Ivayla

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Feb. 18, 2006

Moist but seemed rather bland.

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SARAHTHRUSH

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Reviewed: Dec. 13, 2005

Made these as mini-muffins in Christmas muffin papers. Pretty color and tasted really good. Accidentally left out the spices and used pecans instead of walnuts. I chopped the pecans and then the cranberries in the food processor so pretty quick to put together.

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DSULTEMEIER

Cooking Level: Beginning

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 2, 2005

i dident really like this recipe that much it dident have that great of test. It was ok in time and macking.If you like cranberrys and muffens this is the recipe for you.

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B.L.S

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Reviewed: Oct. 4, 2004

Well, with the suggestions and comments of others I made a few changes and LOVED these muffins! I used dried cranberrys, added 1/2c packed brown sugar to the batter along with 3/4c sour cream for moisture. I also dirzzled them with frosting made from orange juice and powdered sugar in place of the cranberry sauce. These are sinful and should be made in moderation! THANK YOU!

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CHICKLETS

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Reviewed: Dec. 1, 2003

The spread for these is definitely tasty. I thought the muffins themselves were okay but not wonderful. Everyone else, including our 2 year old liked them so I went ahead and gave them 4 stars. I probably wouldn't make them again though, as they took considerably longer to make than most muffins. Chopping the cranberries in a food processor would speed things up a bit.

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BJDOMINGUEZ

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Reviewed: Jan. 8, 2003

Great recipe! It sort of reminded me of fruit cake.

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DAVIDDORROUGH

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Reviewed: Jun. 3, 2002

Very good muffins. Will make again. I used more orange zest and I used 1 cup pecans instead of the 1 1/2 cups walnuts. I also made bigger muffins 12 instead of 18 and I baked them 30 minutes.

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BRANDY JANE

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Reviewed: Jan. 10, 2002

These muffins were great. I used half brown sugar and half white just because I like brown sugar in everything. I made 6 giant muffins and cooked them about 40 min. I may try them without the ginger next time. Love em!

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