Reviewed: Jan. 4, 2013

I was looking for a generic muffin recipe to add dried cranberries to this morning, since that is what I had on hand. None of the cranberry muffin recipes had very good reviews, so I thought I'd try this one. They were delicious! The only thing I changed about this recipe was I used dried cranberries instead of huckleberries. (it's January in the midwest, so no huckleberries are to be found) Since I used dried cranberries instead of fresh berries, I did not coat them in flour. I had to add about 2-3 minutes to the baking time for them to be done, but I think my oven isn't 100% accurate. (or so my husband says). My 3 year old ate 2 after having a bowl of cereal! They didn't even need butter or anything on them, they were so moist! I've saved this to my recipe box to use again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HMVARNER

Reviewed: Dec. 27, 2012

I had some of these in my yard and I didn't know what to do with them. These came out really good. Frooze well too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TOOMUCHWORK

Cooking Level: Beginning

Home Town: Great Bend, Kansas, USA

Reviewed: Oct. 27, 2012

Because I did not have a muffin pan, I made it as a cake . It did take longer to cook, but was super good and moist.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rosesplash

Home Town: Portland, Oregon, USA

Reviewed: Aug. 24, 2012

Great recipe! I replace with whole wheat flour (the texture is so much better this way!), and I cook for 18 minutes instead of the suggested 15.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tarafire

Cooking Level: Intermediate

Reviewed: Jul. 25, 2012

I made this recipe for a work potluck using raspberries instead of huckleberries. The were tender and lovely with a burst of tart raspberry. I followed the recipe (except for the fruit) and I'll make this again.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

misskimi

Cooking Level: Intermediate

Home Town: Red Bluff, California, USA

Living In: Twin Falls, Idaho, USA

Reviewed: Jan. 9, 2012

I thought it was a good recipe, but it is hard to make in larger muffin cups because it seems the center takes longer to get done. However, once you get the center done all the way, they are great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

crazybaker

Cooking Level: Beginning

Living In: Albany, Minnesota, USA

Reviewed: Oct. 8, 2011

I made this recipe with fresh blueberries. At first I was concerned because the batter is REALLY thick, thicker than I have ever seen muffin batter. It literally stuck to the spoon when turned sideways. I did a few with the thick batter and then added a splash of milk to the rest to see if I could tell the difference and I couldn't. I just have to say, THESE ARE THE BEST MUFFINS EVER! I will never use another recipe. I made 24 muffins and they were gone in 2 days. My fiance was eating them 3 at a time. YUM!

Was this review helpful? [ YES ]
2 users found this review helpful