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These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite!
Nutritional Facts 1 serving (1 each) equals 272 calories, 14 g fat (2 g saturated fat), 35 mg cholesterol, 83 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Cranberry Nut Muffins in Reminisce November/December 1993, p49
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. 06, 2012 by tasteofhomefan
This is a keeper. The flavors are good - I did use 1/3 cup melted butter instead of the vegetable oil. I've never seen a recipe yet that wasn't better with butter in it. The dough was a little more dense than I expected, so I used a small buttered piece of wax paper to level the dough in the muffin tins. If you're looking for the perfect Christmas morning muffin, this is it!
Reviewed on Oct. 04, 2011 by meanmommy66
I finally made a great muffin! One to rival my favorite local coffee shop. The only thing I did different was to exchange walnuts for pecans and made them in larger muffin tins. They turned out icredible!! I have never been able to make a decent muffin until now.
Reviewed on Dec. 27, 2009 by madhuram
I made an eggless version of this using flax seed powder instead of eggs and it came out well. I will definitely try this recipe again but would slightly increase the quantity of sugar if baking it for others, especially those with a sweet tooth.
Reviewed on Feb. 09, 2008 by stravnikoff
These were great! I only had a 1/2 c of cranberries on hand so i added 3/4 chopped apple and they were magnificent.
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