Yield: Yields 12 muffins.
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I didn't have fresh cranberries, so I used dried cranberries soaked in Kirsch for a while. I used the recommended amount of sugar - and the muffins were a tad too sweet for my taste. The amount of sugar is probably right for fresh cranberries - next time I used dried, I will cut back on the sugar. (I'll also double the amount of dried cranberries! They were good!)I baked them for 15 minutes - saw they were not done and let them ride to 20. They were a little burned - so watch them carefully! I re-read the recipe "15-18" - had I taken them out at 18 I think they would have been perfect; but I'm a rookie.I enjoyed eating these muffins - even after 3 days. They do dry out fast... so have something to drink with them on the second and third day. I prefer tea or milk, others may enjoy them with a dry white wine.
These muffins are absolutely the best. I made three batches in 6 days. The only thing I did different was to use paper cupcake liners. It was much easier getting the muffins out, and nobody seemed to mind having to unwrap the muffin. I'd be willing to bet other muffins could be made with the basic recipe.
Great flavor! My family loved them.
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