Cranberry Muffins

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Most Helpful Positive Review

Oct 04, 2004

Well, with the suggestions and comments of others I made a few changes and LOVED these muffins! I used dried cranberrys, added 1/2c packed brown sugar to the batter along with 3/4c sour cream for moisture. I also dirzzled them with frosting made from orange juice and powdered sugar in place of the cranberry sauce. These are sinful and should be made in moderation! THANK YOU!

—CHICKLETS

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Most Helpful Critical Review

Oct 09, 2003

very dry muffins

—gymlovr

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73 Ratings

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Oct 09, 2003

These are the best cranberry muffins I've ever eaten. The addition of all the spices makes them very flavorful. My son loved them. I used 1/3 cup of canola oil in place of the shortening, decreased orange juice to 1/2 cup and added 1/3 cup of buttermilk. In addition I added 1/2 tsp. of salt and sliced the cranberries in my food processor instead of chopping them.

—DAISYANN

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Oct 09, 2003

Very good muffins. Will make again. I used more orange zest and I used 1 cup pecans instead of the 1 1/2 cups walnuts. I also made bigger muffins 12 instead of 18 and I baked them 30 minutes.

—BRANDY JANE

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Jun 25, 2003

These muffins were really tasty. I didn't have any dried cranberries, so I used 3/4 cup of cranberry sauce. The muffins were moist and delicious. I will definitely make this recipe again.

—NUTRELLA

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Jan 03, 2009

These are the best!!!! The cranberry spread is great on them, I agree, cook and watch, or they are dry, but definitely a keeper! My family raved about them. ADD: I added extra orange juice to make it 1 c. That made all the difference!!! They are moist and delicious!!

—Cindy Carnes

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Jan 08, 2004

These muffins were great. I used half brown sugar and half white just because I like brown sugar in everything. I made 6 giant muffins and cooked them about 40 min. I may try them without the ginger next time. Love em!

—BMDSINGLE

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Feb 11, 2003

I increased the sugar by a quarter cup and didn't overbake them... then looked a little "wet" on top at 26 minutes, but they "tested" done and I pulled them out. They were sweet enough for the kids and very moist. This is a very tasty recipe.

—GENRIS

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Nutrition

Calories
273 kcal
14%

Carbohydrates
31.9 g
10%

Cholesterol
24 mg
8%

Fat
15.4 g
24%

Fiber
1.8 g
7%

Protein
3.8 g
8%

Sodium
117 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Muffins

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 273
Calories from Fat: 138

% Daily Value *
Total Fat 15.4g 24 %
Saturated Fat 2.7g 14 %
Cholesterol 24mg 8 %
Sodium 117mg 5 %
Potassium 100mg 3 %
Total Carbohydrates 31.9g 10 %
Dietary Fiber 1.8g 7 %
Protein 3.8g 8 %
** Sugars 17.3g
Vitamin A 3 %
Vitamin C 11 %
Calcium 5 %
Iron 12 %
** Thiamin 16 %
** Niacin 13 %
** Vitamin B6 5 %
** Magnesium 8 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.