Reviewed: Oct. 26, 2007

These were really yummy! I made them last night with a few modifications to cut back on fat/calories. I reduced the sugar to 3/4 cup, used 4 egg whites and cut the oil back to 1/4 cup and added 1/3 cup unsweetened applesauce - turned out fantastic! Since I didn't have any lemon extract, I used the zest and juice from halI of a lemon (could use more zest next time) and also kept my cranberries (fresh) whole. Thanks...will make again!

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Reviewer:

ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Oct. 19, 2007

I didn't find this recipe "soupy" like another member did. The batter was just right and made 12 large-capped muffins. The texture when baked was cake-like, just the way I like them, and they were delicious served with my homemade strawberry jam.

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6 users found this review helpful

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SERENDIPITY2

Cooking Level: Expert

Living In: Burnaby, British Columbia, Canada

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Reviewed: Oct. 2, 2007

I added zest of one lemon and I think it really added to the flavor. I did not almonds but it turned out great anyway. I don't think that anything else needs to be changed.

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GABYBISS

Cooking Level: Expert

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Reviewed: Sep. 6, 2007

These muffins were real good b/f liked them a lot, I could not get fresh cranberries (not in season) I also could not find frozen I did find dried cranberries I thought they worked real well. I forgot to by the almonds, I will make again and next time with the almonds.

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Colleens6

Cooking Level: Intermediate

Living In: Villa Park, Illinois, USA

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Reviewed: May 15, 2007

My kids really liked these muffins. For the cranberries, instead of halving them I put them in the blender and pulsed them so they were smaller pieces. And I used vegetable shortening instead of oil, so it wasn't liquidy batter. All in all, turned out well and is now a family favorite.

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Sharon Little

Cooking Level: Expert

Home Town: Bonanza, Alberta, Canada

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Reviewed: Apr. 10, 2007

These muffins were very good. My boyfriend ate 5 in a row! i tried to make them lighter by using vanilla yogurt instead of oil. i also used dried cranberries and 2 teaspoons of lemon extract instead of one to give them more taste. mmmm!

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2007

Loved this recipe! I changed it up a little by making them orange flavored. I added zest of one orange w/ 1/2 tsp. of almond extract and about 1 tablespoon of orange juice. I also used dried cranberries which were excellent. Made a streusel topping. They were great! I'm going to try it with lemon/blueberry combo next. Definitely a keeper!

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MSYLVESTER4

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Reviewed: Mar. 9, 2007

These muffins where good but not great. The taste is sweet but a lttle bland, and the muffins did not rise much at all. next time I might add some baking soda so they turn out more light and fluffy.

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mermaid78

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Feb. 24, 2007

Ummm a bit disappointed with these muffins, unfortunately I found that they were lacking in flavor. I will probably try them again though as I do love cranberry and lemon together.

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MISS ALLI

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2007

The batter came out really wet, like another poster mentioned. I thought that they weren't overly sweet, perhaps some powdered sugar or granulated sugar on top instead of the almonds would be pretty. I will probably use 3/4c. milk the next time around. I also decreased the oven to 375 and increased the time till they were brown. 400 degree oven seemed to high, and I didn't want them to burn and not cook on the inside.

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kukadog

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2007

The batter for these muffins was very thin and soupy, which meant for a messy transfer to muffin cups. I didn't have lemon extract, so I used lemon zest but I also added some fresh squeezed lemon juice. Yum.

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2 users found this review helpful