Cranberry Gingerbread Muffins
Total TimePrep: 20 min. Bake: 20 min.
Made as-is, I give this 4 stars. It is tasty as written, but a little bland. The gingerbread flavor needs a little more pizzazz for my taste. I added a 1/4 teaspoon each of cloves, nutmeg and allspice. I also added a teaspoon of vanilla extract to the wet batter and also used milk instead of water. Made with those few adjustments, it was a five star muffin! They sold like hot cakes at the bake sale!
I'm always on the lookout for muffin recipes that don't include insane amounts of sugar and oil. This one sounded good, but it wasn't gingerbread-y enough. Lacked the *oomph* I think gingerbread should always have. The combination of gingerbread and cranberries, though, is worth working on. I think it could be a killer combo!
My inlaws liked it. I thought it was a little heavy. And it definitely makes more than a dozen. I usually make my muffins big and I got a dozen and a half.
I made mini muffins for a church brunch. They taste better the 2nd day as flavors are blended.