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Made with millet, a coarse grain that contains no gluten and is rich in B vitamins, these cranberry muffins are a healthy yet delicious treat perfect for snacking any time of day.

Source: The Martha Stewart Show, February 2010
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  • Stacysimon
    27 FEB, 2014
    Any idea how you can add bananas to this?
    Reply
  • Alvydas
    28 JUN, 2013
    I make these all the time. 1 cup of sugar will do. Always a favourite among many :)
    Reply
  • klmPolo
    23 MAR, 2013
    I liked them a lot. I used dried cherries and almonds in place of the cranberries. I also subsituted 1/4 c. brown sugar with some of the white sugar. I'll make them again very soon.
    Reply
  • betsyrisch
    14 OCT, 2011
    I liked them, but my entire family found the fresh cranberries too tart. The next time I made them I used a cup of dried cranberries (sweetened), soaked them first in some hot water, and cut back on the sugar added to the batter. Everyone liked them better this way.
    Reply
  • brendalc
    28 FEB, 2010
    Fantastic muffins! I also added a bit of cinnamon. I also added some cardamon. They turned out just as I hoped.
    Reply
  • Glitteratii
    20 FEB, 2010
    made these and they were delicious! I altered recipe just a tad - I added the grated zest of one orange and about a 1/2 tsp of cinnamon to the flour which coated the cranberries. Also, I see in the picture there seems to be sanding sugar sprinkled on top - I might do that next time too.
    Reply

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