Great, standard recipe for cranberry muffins. Not 5 stars because it isn't anything super unique or special, but a good jumping off point to make them your own. I used almond milk instead of regular (which, if you are a bit lactose intolerant, is a fantastic substitute in baking. I highly recommend this if you're considering cutting milk out of your diet!!), half 1 C white flour and half 1 C whole wheat (just personal preference), only used 1 C sugar because that already seemed like a lot, and definitely add LEMON ZEST! It adds a whole new flavor element to the muffin that should not be missed. The tartness goes really well with the cranberries. I did have to bake mine for 22 minutes, but after years of baking, I've just learned that every oven/altitude is different so just make sure to use the toothpick test, it's a no-fail!
Was this review helpful?
0 users found this review helpful
Great, standard recipe for cranberry muffins. Not 5 stars because it isn't anything super...