Delicious nut-free cranberry muffins! I made the following changes: - replaced 1/2 the butter with natural applesauce - replaced 1/2 the white sugar with brown sugar - replaced 1/2 the white flour with white whole wheat flour - added 1/2 teaspoon cinnamon to batter and 1/4 teaspoon cinnamon to topping I also accidentally doubled the leavening (both baking soda and baking powder). The muffins were wonderfully light and the mistake didn't make them taste off at all. Maybe that's just what I needed to do after going 1/2 whole wheat? I'd do it again!

Reviewed On: Oct. 10, 2008