Cranberry Harvest Muffins

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I made them the night before and baked them fresh in the morning.My husband loved them.Great with your morning coffee.Jan in MO

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Incredible, outstanding, amazing........loved these muffins! I followed the recipe to the letter and created the best muffins I have ever made. I would love to know if anyone has made the mixture the night before as Ina suggests can be done.

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I could not find cranberries since it's only August. So I used one granny smith green apple and enough fresh figs (since I have my own fig tree to make 2 cups of fruit. I didn't have any ginger, so I left that out. The show did not call for nuts, so I left that out too.

From all the reviews and coments I thought these would be falling apart, but mine didn't. They held together in the paper liner cups very well. You do need to cool them before using.
They are very good, I was so happy to find a recipe to help me get good use of my figs. These will be good in the morning toasted with butter. YUM!!
Thanks Ina,,,,,Marie

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I followed the directions to the recipe, and found it very easy to make. I used the best ingredients. I could not wait for them to finish baking. I hurried and tried one right out of the oven, and was so dissapointed. It was very dry, not at all what I thought it was going to taste like. Not the least bit sweet. Tasted like an old dried out biscut. Sorry Ina, not saving this one.

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These were sooooo goood!! I followed recipe as it was, however I made this on impulse, so I had to substitute almonds for hazelnuts. My family loved them!! I did not have liners, but them came out perfect! let'em cool and they are good to go!!

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has anyone tried? it's the end of january and there are no fresh to be found!

I haven't made these yet, but I'm working my way through Ina's first book and everything else is amazing, so I expect nothing less from these!

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I made this recipe to the letter from watching Ina on TV and thought it was wonderful. I came back online to get the recipe again and noticed that the written recipe calls for hazelnuts..... Watch the video of the broadcast and you'll notice that she doesn't use nuts in the muffins at all. Hmmmm.....now I gotta go get some hazelnuts.

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I found this recipe to be easy and quick to put together. I did make substitutions: I did not have figs, so used 2 cups fresh cranberries, halved - NOT coarsely chopped (really worth the extra effort, I used 1 large egg plus 1 large egg white, reduced the brown sugar to 1/2 cup and white sugar to 1/4 cup, and reduced the butter to 5 tablespoons, used fresh ginger and substituted whole wheat flour for half the AP and used skim milk. With these modifications, these muffins are not as sugary as the ones you get at coffee shops and grocery stores - which is good for me. Every bite is a delicious toasty hazelnut crunch and burst of fresh cranberry - If I ever want to wow others, I will make the high octane version Ina has provided. Since I eat muffins daily, following this recipe to the letter would be hazardous to my waistline.

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I just got done making these muffins and they are wonderful. I didn't have whole milk so I used the skim milk I had on hand. I also substituted sliced almonds for the hazelnuts because that is what I had in the pantry. I used 2 cups of all-purpose flour and 1 cup of whole wheat flour. We also substituted the 3/4 cup of granulated sugar for 3/4 cup of Splenda. They came out great. I wish I would have doubled the recipe so I could freeze them for a quick breakfast on the weekdays.

With my substitutions, I wonder how the nutritional content was affected.

Hint: Chopping the cranberries and figs were so easy with my pampered chef chopper.

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I made these muffins for Christmas morning brunch. I had no muffin liners--big mistake. They are very moist and half of them fell apart. Great flavor. I used dried figs instead of fresh, because I couldn't find any. I would definitely make them again, but with liners.