I love baking so I was inspired by my mother’s recipes to make muffins, si I started on this journey to make a different muffin every Sunday morning. I love the taste of cranberries.

These are quick and easy to make. My family really loves them.

This is the first recipe of muffin that I ever made. I used to fail, the muffin didn't rise well, but I am pretty good with muffins lately, so I jumped into this recipe again and give it a try. The result was surprisingly different from the one that I made before. It was so moist, light and spongy while the previous one that I made was a bit dense with a strong flavor. I used the same recipe with different result, and this time I am satisfied. 😁😁😁 Recipe was got from Ruri's blog (Indonesian blogger)

I was trying to use lemons and yogurt in one recipe so I was thinking of a pound cake, but my pound cakes never taste good and I haven't made muffins in a long time. So I altered a recipe I found online and made it to my liking. You can change the amount of lemon extract used depending on your preference.

I made cranberry and cream cheese bread the other day and had ingredients left over, so I decided to make these for my tea tomorrow. When I used a lot of milk, they came out better than I could have imagined.I added lots of milk to the batter so the muffins came out fluffy. I used dried fruits because they were all I had, but you could use fresh or canned fruit as well. They're great with blueberries, raspberries or strawberries as well! For 12 small muffins. Recipe by Brandy

This recipe is from my sister-in-law. The recipe is actually for Raspberry Almond Muffins, but you can substitute frozen cranberries or blueberries as well.

I was going to make my milk tea muffins when I noticed the lemons in the refrigerator. I was inspired and experimented several times to come up with this recipe. The aroma and flavor will change depending on the type of black tea you use, so please try this out with your favorite black tea as well as other types!※Use plenty of tea leaves to brew a strongly flavored tea (use 3 tea bags, or 1.5 tablespoons of tea leaves in a tea pouch).※Be sure to whip the butter into a creamy state. In step 4, The secret to a light, fluffy batter is to mix each ingredient in very well in step 4! Recipe by Kinakorin

Very easy and very yummy.

I like eating sweet ginger bread this time of year, but I also miss Japanese flavours. I tried making a less sweet autumn treat. Enjoy the bitter sweet and tangy bites!