Sometimes you want to be about 70% healthy with another 30% that just plain tastes good. When making these muffins last week I decided to still use a touch of granulated sugar, along with honey, to ensure they came out with a beautiful texture. Also, since fresh or frozen cranberries (not dried and sweetened) are used in the recipe, I really wanted to balance out their tartness. The muffins were addicting. Not only were they perfectly textured, but the sweetness and tartness complimented each other remarkably. On Day 2 of eating the muffins I decided to butter two halves up and put them in the trusty toaster oven. What resulted was bubbling cranberries oozing out of a muffin with a crunchy, buttery top. Simply heavenly. Hope you enjoy!