Cranberry harvest muffins from The Barefoot Contessa Cookbook (page 216) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • snoozermoose on December 05, 2021

    My go-to muffin recipe! These are the best muffins I've ever made. They also lend themselves well to substitution for the fruit and nuts. I usually leave out the figs and sub in pecans for hazelnuts. Sometimes I riff on them with instant espresso powder in place of the spices and chocolate chips instead of the fruit. They always turn out perfect. Like anya suggested, halve the recipe if you want to make 12 muffins, but I like making a full batch and freezing half. They reheat beautifully in the oven.

  • anya_sf on January 12, 2020

    Half the recipe yielded 12 "regular" muffins. They baked in 20 minutes. I used white whole wheat flour, lowfat milk, and mission figs. The muffins were easy to make. We loved the flavors; the spices were wonderful.

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