Cranberry-orange muffins from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 54) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • anya_sf on June 01, 2020

    Nice variation. I made my usual changes to the muffin base (white whole wheat flour, yogurt instead of creme fraiche) and increased the cranberries by 25%. Baked smaller muffins for 26 minutes. The cranberries really stood out, but the orange was subtle. Next time I would try using orange juice instead of milk.

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