These muffins are delicious and a cinch to make. They are flavoured with orange zest, nutmeg, cinnamon, cranberries and ginger and served with a hot cranberry spread. They are perfect over Christmas time.
I Added 1/2 cup of sour cream to try and help with the texture. I also added a cup of white chocolate chips. The recipe made 24 good side muffins and while I liked the taste I found even with the sour cream these were a little on the dry side, ok recipe but not a keeper for me. - 12 Jan 2013
Well, with the suggestions and comments of others I made a few changes and LOVED these muffins! I used dried cranberrys, added 1/2c packed brown sugar to the batter along with 3/4c sour cream for moisture. I also dirzzled them with frosting made from orange juice and powdered sugar in place of the cranberry sauce. These are sinful and should be made in moderation! THANK YOU! - 04 Oct 2004 (Review from Allrecipes US | Canada)
These are the best cranberry muffins I've ever eaten. The addition of all the spices makes them very flavorful. My son loved them. I used 1/3 cup of canola oil in place of the shortening, decreased orange juice to 1/2 cup and added 1/3 cup of buttermilk. In addition I added 1/2 tsp. of salt and sliced the cranberries in my food processor instead of chopping them. - 27 Mar 2001 (Review from Allrecipes US | Canada)