sheryl Posted July 20, 2019 Share Posted July 20, 2019 Enjoy! I use a food processor and chop the frozen cranberries a bit. I might try whole sometime but I've been making this recipe for years using the chopped size. Let me know how they turn out. Do NOT over bake them. I bought a pan from Walmart a few years ago and the size of each muffin opening (rectangular) was maybe half or a little more of a business card. That pan has 12 openings for batter. DD and I fill up the hole with about 1/2 - 2/3 batter. We bake at 350 for 20 min exactly. Of course, you don't have to use our pan but wanted to provide this tip to help - a template so to speak. You can adjust accordingly. I've make little tiny "cupcake" style about the size of a golf ball (less time). I've also put all/most of the batter into a Lodge cast iron skillet (longer time). Let me know how they turn out. 🙂 Quote Link to comment Share on other sites More sharing options...
PrincessMommy Posted July 20, 2019 Share Posted July 20, 2019 I missed the original thread... can you reshare the recipe. 2 Quote Link to comment Share on other sites More sharing options...
sheryl Posted July 20, 2019 Author Share Posted July 20, 2019 Princess Mommy and others - Enjoy! 1 Quote Link to comment Share on other sites More sharing options...
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