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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BMDSINGLE

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Reviewed: Dec. 21, 2001

very dry muffins

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gymlovr

Cooking Level: Intermediate

Living In: Oak Hill, Virginia, USA

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Reviewed: Nov. 23, 2001

This makes delicious muffins. It will become a seasonal favorite.

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PETMANDY

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Reviewed: Nov. 15, 2001

This is a very good recipe. Full festive flavor that would go right along with a holiday meal. My husband says he will even enjoy them with breakfast around the holidays.

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SWEET BABOO

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Reviewed: Oct. 29, 2001

These muffins were really tasty. I didn't have any dried cranberries, so I used 3/4 cup of cranberry sauce. The muffins were moist and delicious. I will definitely make this recipe again.

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NUTRELLA

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 13, 2001

I used chopped dried cranberries - they were excellent. Even my picky boyfriend loved them!

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SPINNINGJENNIE

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Petaluma, California, USA

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Reviewed: Mar. 27, 2001

These are the best cranberry muffins I've ever eaten. The addition of all the spices makes them very flavorful. My son loved them. I used 1/3 cup of canola oil in place of the shortening, decreased orange juice to 1/2 cup and added 1/3 cup of buttermilk. In addition I added 1/2 tsp. of salt and sliced the cranberries in my food processor instead of chopping them.

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DAISYANN

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Reviewed: Dec. 18, 2000

These are the best!!!! The cranberry spread is great on them, I agree, cook and watch, or they are dry, but definitely a keeper! My family raved about them. ADD: I added extra orange juice to make it 1 c. That made all the difference!!! They are moist and delicious!!

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ccsick

Cooking Level: Expert

Home Town: Boone, Iowa, USA

Living In: Malvern, Iowa, USA

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Reviewed: Dec. 8, 2000

I increased the sugar by a quarter cup and didn't overbake them... then looked a little "wet" on top at 26 minutes, but they "tested" done and I pulled them out. They were sweet enough for the kids and very moist. This is a very tasty recipe.

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