Cranberry bran muffins from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living

Where’s the full recipe - why can I only see the ingredients?

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

  • Dannausc on January 09, 2021

    I used wheat germ instead of wheat bran as that’s what I had on hand. They turned out really good. My wife said I’d outdone myself. :-)

  • Christine on September 02, 2014

    Substituted oat bran for wheat bran and white whole wheat flour for all-purpose. These are on the sweeter side, but the tart cranberries balance things out. Used frozen cranberries and threw in an extra half cup because 1 1/2 cups seemed on the low side for the amount of batter. The direction to stir the brown sugar into the dry ingredients didn't make sense to me based on other recipes I've made, so I mixed it into the wet ingredients instead. In my pans, I got 22 muffins instead of 12 -- I thought my muffin pans were standard, but it is a recurring *problem* that a recipe makes more than the amount stated, though obviously each one is smaller. In this case, I do wonder if the stated yield of 12 was an error because they still needed the full 30 minutes to bake through (though using frozen cranberries would have added a few minutes anyway.)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.