Pumpkin-Cranberry Muffins |
The recipe was pretty good all by itself, so I made very few changes. I exchanged 1/2 cup all-purpose flour for 1/2 cup graham flour, and I increased the amount of brown sugar relative to the white sugar by 1/4 cup (3/4 c white, 1/2 c brown vs 1 c white, 1/4 c brown). And as always, I added 1/2 cup chopped walnuts.
The muffins were wonderful! They were moist, sweet, hearty and delicious! I would definitely make these again. My tasters were very pleased.
Rating: 5+ out of 5
Next: Poppyseed Muffins
No comments:
Post a Comment