Peach and Cranberry Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 20, 2015
It is probably dry because this recipe is low in fats.
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Home Town: Minerva, Ohio, USA

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Photo by JLLEBOW
Reviewed: Jan. 12, 2015
OK so I followed the directions as best I could, I didn't have everything on hand. I used wheat floor for white. I didn't have applesauce so I used 1c. vegetable shortening. I know I know less healthy but it was that or nothing so.. I also used canned peaches and dried craisins being as it's winter and good luck finding those fresh! It was a little dry probably because of the wheat flour. It looked like bread dough instead of muffin batter so I added the juice from the peaches in 1/4c increments until it was better. Filled silicone cups 3/4 full. Baked at 375* for 35 min (again probably because it was denser with wheat flour) and voila! These were very pretty, moist, delicious family treats! Thanks!!
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Photo by JLLEBOW

Cooking Level: Expert

Home Town: Medford, Oregon, USA
Living In: Pearl City, Hawaii, USA

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