Reviewed: Dec. 1, 2005

Love this recipe! Just sweet enough to be a dessert...better than having cake, right? and very easy to make! I use dried cranberries instead of Frozen or fresh, probably added a few more calories, but they turned out great!

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Rhiannon

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 19, 2005

Very dense with little rise. This recipe seems to have potential, though. I added the extra baking soda suggested and also maple flavoring. Plus, I used butter instead of oil. The batter is very thick, so I would probably add 1/2 C butter, hoping to get better texture. All this said, it seems pretty healthful, and I am sure my kids will like them!

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Jenifer

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Reviewed: Nov. 18, 2005

Chewy, cinnamon goodness in a healthy little muffin! Used 1/2 tsp more cinnamon but I could barely taste the applesauce so will use more next time in place of oil. Don't be fooled by the dense batter--muffins rise up wonderfully with the extra 1/2 tsp baking powder. Also used Craisins instead of cranberries

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dianamtu

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Nov. 10, 2005

I followed the suggestions of adding 1/2 teaspoon baking soda, and the muffins rose wonderfully. The texture is great, nice and moist, but the flavor is sort of blah. I even used fresh cranberries. Next time I think I'll try adding more salt and maybe some vanilla or brown sugar.

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JULESMICHY

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Reviewed: Nov. 6, 2005

This is a nice moist muffin, I added extra cinammon and extra cranberries, can never have enough of them!!Also use walnuts and half whole wheat flour, very good!

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Lynn D.

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Reviewed: Oct. 26, 2005

The cranberry applesauce muffins are great! I changed the recipe just a tad. I have co-workers that include myself that are trying to lose weight, so instead of the sugar, I substituted Splenda. They turned out wonderful.

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MEGWETCH

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Reviewed: Oct. 16, 2005

These were alright, but nothing spectacular. Very plain tasting - was it because I used dried cranberries? I don't know.

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empearls

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 11, 2005

I thought these were some really tasty muffins! I did add 1/2 tsp. baking powder, but other than that, kept everything else the same. Used fresh cranberries and they came out so moist! Great!

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FBURGAGGIE00

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Reviewed: Jun. 21, 2005

Wow! These muffins are exactly what I have been wanting! Very yummy taste and they look beautiful too! I only wish I had the pecans to put in them.

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Mrs. Boggess

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Reviewed: Apr. 5, 2005

I used Organic Grade B Maple syrup instead of sugar, Whole Wheat Flour instead of white flour and dried cranberries instead of frozen and my muffins turned out great.

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Ebony

Cooking Level: Intermediate

Home Town: Hallandale, Florida, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Dec. 5, 2004

Eh, not anything special. I just can't seem to find a cranberry muffin recipe I like.

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CAMEY9

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2004

didn't rise much but taste great

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SPARKY4CA

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Reviewed: Jan. 12, 2004

I followed the recipe exactly and they turned out great. My only suggestion is that if you have a convection oven as I do, you may want to bake them at a lower degree oven and lesser time. I also like the fact that it used little oil and sugar compared to other muffin type recipes. Thank you.

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Dora

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Reviewed: Nov. 8, 2003

This recipie was awesome great as a meal with fruit or a quick snack! I added 1/2 tsp of baking powder, I just wasn't sure how the muffins would rise. They turned out perfectly! Even my almost 3yr old gobbled them up. These will be perfect to bring to holiday parties and gatherings.

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LOVE5523

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Reviewed: Nov. 6, 2003

My husband liked these but I was not a big fan. I guess I don't like the texture that applesauce brings to baked goods. I also did not taste the cranberries as much as I would like when I ate these.

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Ruth

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 24, 2003

I love this recipe! I found it last fall and made them for every office breakfast and holiday function all fall and winter and they were always a hit. Easy and delicious!

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taylorteam

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Reviewed: Oct. 12, 2003

These rise nicely--very high--and are light rather than dense. I added cinnamon, nutmeg, and allspice (about 1/2 t. each), and I think they taste good.

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MACKALLEN

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Reviewed: Oct. 9, 2003

These turned out perfect! They're not overly sweet and the texture is just dense enough to let you know they're not from a box.

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Theresa

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Reviewed: Sep. 19, 2003

I made this recipe as mini muffins. It makes 32 mini muffins and needs to be baked for 13 minutes. I thought this recipe needed something. For the second batch that I baked, I added a somewhat generous amount of Baker's Sugar (very fine) to the muffin tops before I baked them which helped.

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irener52

Living In: Wheaton, Illinois, USA

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Reviewed: Apr. 5, 2003

Very good, specially when you need a quick bite before you busily head out the door!! I used dried cranberries, nice combination with the pecans. I will make these again!

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