2 Reviews of Cranberry-Orange Sourdough Muffins

From: spiritussancto

On Sep 12, 2009

i didn't have any oranges and not quite enough cranberries so i added about 1/2 cup of frozen raspberries and subbed the vanilla (also missing) for about 2 Tbs of lemon juice as it also needed a touch of extra liquid. slightly melted margarine became the oil and normal flour became the whole wheat. maybe i should just write out my own version of this, lol. sorry bout that. stupid missing things! made 8 big muffins but my starter is particularly active right now. i figured all this extra acid warranted increasing the sugar to 1/2 cup. for some reason they turned blue while cooking. very moist and tasty, fairly light sourdough flavor. will definitely make again!

From: Chef #1287684

On Jun 5, 2009

This is a good muffin recipe to use up some of that extra sourdough starter. I used 1/2 cup of whole wheat and 1/2 cup of all purpose flour to better suit our taste buds. I noticed an error in the recipe; I believe the ingredient should be baking powder, not baking soda as listed. I have submitted the correction... Will definitely make these again, maybe cutting the sugar a bit...