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There's an abundance of cranberries in our area during the fall, and this recipe is one of my most favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received.
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Nutritional Facts 1 serving (1 each) equals 231 calories, 13 g fat (2 g saturated fat), 24 mg cholesterol, 141 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Cranberry Muffins in Country October/November 1993, p47
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Nov. 25, 2012 by arioddity
Followed recipe...Too much orange flavor...The worst part was the lack of a crown and no color. Won't make again without modifications. Moist and very flavorful. Not what I wanted, though.
Reviewed on Nov. 10, 2012 by Nuclearfamilyblog
My wife made a subtly different version based on this, read about it here. http://thenuclearfamily.blog.com/2012/11/10/fall-time-cranberry-muffins/
Reviewed on Jun. 24, 2012 by kshea
These are our favorite cranberry muffins.
Reviewed on Apr. 21, 2012 by redplover
Delicious rainy day Spring project. I too, used butter vs. shortening and I used 1/2 brown and white sugar. Prep time was about 1/2 hour for me. Enjoy!
Reviewed on Mar. 14, 2012 by Kasha
forgot the stars!
great!
Reviewed on Dec. 31, 2011 by angelasandoval
I have to admit, I did use butter in place of shortening and omitted the spices. They were amazing!
Reviewed on Dec. 10, 2011 by bethsylvester
I had an extra bag of cranberries that I've been wanting to use and this was the way to do it! Makes a dozen and a half muffins so I can freeze some! If they'll last that long! The flavor on these muffins is amazing, and they are so light and fluffy! The perfect time of year to make these is between Thanksgiving and Christmas when you have the ingredients lying around. Five stars and then some!
Reviewed on Dec. 05, 2011 by kullstarla
So yummy...the whole family loved them. I didn't have fresh cranberries, so rehydrated dried ones and used them. Delish!
Reviewed on Nov. 21, 2011 by oneFitzy
These muffins are so tasty and moist. I didn't have enough cranberries, so I added chopped apples.
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