Cranberry Orange Muffins
Total TimePrep: 20 min. Bake: 15 min.
Cranberries and orange together is one of my favorite flavor combinations. I read the reviews before I made these and made a couple of adjustments based on the reviews and my pantry. I used half whole wheat flour and half all purpose flour. I used coconut oil instead of canola oil. Neither fresh or frozen cranberries were available so I rehydrated dried,whole cranberries. I topped the muffins with coarse raw sugar prior to baking. The muffins were flavorful and light. I will definitely make them again.
I followed other reader's suggestions and used 1/2 cup sugar as well as the grated rind of one orange and half whole wheat and half all purpose flour. The taste was really good and the muffins were fluffy and light.
These turned out very nice but I would probably do the half all-purpose, half-whole wheat thing and top them with a bit of coarse sugar. Otherwise, very nice!
I doubled this recipe and made mini muffins for the kids to take to school for treats. I used half all purpose flour, and half whole wheat flour. I also added some orange zest and upped the sugar by 1/4 cup.These turned out beautifully! This will become a regular muffin in our house.
These were nice and easy and pretty tasty, however we couldn't really taste the orange juice.
I just made these and I really enjoyed them. I add some golden raisins to cranberry muffins . My family enjoys the contrast between the tangy cranberries and the sweet golden raisins
I really like the taste of the muffins but found that I wanted them to rise more. They were a little flat for muffins. I am just wondering what could be done to make them rise so that the top is a little more rounded?
Delicious and healthy! I added some grated orange rind and chopped walnuts. Have shared with friends who also like them very much. Thank you, Sara, for a wonderful recipe.
I also converted to gluten free using some almond flour in my flour blend and dried cranberries. Worked beautifully!
Is this recipe shown correctly? I followed it, and ended up with soup. I added more flour, but wasn't sure how much to add. My batter was still a little thinner than usual. A little research told me that for muffins, "The general ratio of flour to liquid is generally 2:1". (http://www.craftybaking.com/how-baking-works)I baked them for about 25 min at 400. The flavour was good, but I'd like to know what went wrong. One and half cups liquid to 2 cups flour sure sounds like a lot!Any help out there?