Reviewed: Jan. 23, 2011

I just bought some cardamom, so I searched by ingredients and these came up. I made only a few changes--left out the cloves, and used 1/2 tsp each freshly ground nutmeg and cinnamon. I didn't have enough cranberries, so I used a handful of chopped dates, too. Absolutely delicious! I only made 12, so they were giant muffins with a nice dome and crunch to the edges. Can't wait to share them at work in the morning!

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Reviewer:

Mary C.

Reviewed: Feb. 14, 2010

I loved the unique flavor combination of cloves and cardamom. I skipped the glaze as I usually pack muffins for breakfast at work, and I didn't think the muffins needed the added fat and butter anyway.

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Reviewer:

KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

Reviewed: Mar. 1, 2009

Didn't have cardamon so used 1/2 nutmeg and 1/2 cinnamon for both the muffins and the butter. This tasted great and the butter was perfect compliment.

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Reviewer:

PAMYOUNG11

Reviewed: Mar. 9, 2008

I actually did exchange the cardamom for cinnamon and added a dash of nutmeg, plus a touch of vanilla to these muffins and they were quite delicious. I would definitely make these again the same way and would make them for company or for potluck breakfast at work. They were very moist inside and crunchy on the outside.

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Reviewer:

Frau Mueller

Cooking Level: Expert

Reviewed: Dec. 16, 2007

Good taste but very Dry.

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Reviewer:

JONESS13

Reviewed: Jan. 26, 2007

I tried this recipe because I *love* cardamom. However, I felt that the amount of cloves in this recipe was a tad excessive and eclipsed the taste of the cardamom. I would have liked to have had a little less clove and perhaps a little more of those spices that traditionally accompany the cloves (cinnamon, nutmeg, etc.) However, the muffins were very moist, with a nice crispy muffin top, and they were quite tasty. My son gobbled one up every morning with breakfast! Thanks for the recipe!

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