Reviewed: Feb. 29, 2012

These were great, and are easy to change up with different fruits/nuts. I decreased the calorie and fat content further by using 1 and 1/2 cups of applesauce, no oil, and 1/2 Splenda for baking instead of sugar. They were slightly more dense than they would have been with the oil, but a good trade off for the calories. Making strawberry pecan ones this afternoon!

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Reviewer:

Rdsxlolo

Cooking Level: Intermediate

Home Town: Eastchester, New York, USA

Living In: Altamonte Springs, Florida, USA

Reviewed: Jan. 28, 2012

I made a cranberry loaf instead of muffins. It was perfect. Much prefer using applesauce to lessen amount of sugar in baking. It also gives a moist texture.

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Reviewer:

sue p

Reviewed: Jan. 26, 2012

Did the 1 1/4 c applesauce, 1/4 c oil, 1/2 ww and 1/2 ap flour, added some nutmeg and vanilla, 1/4 c brown sugar and 1/4c white, soaked craisens in some oj for a bit before added.. and also added some mini choc chips :)

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Reviewer:

srf

Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

TYFTI (!) I thought these were lovely. My only problem was using (I halved recipe) "1/2 cup cranberries, chopped" and not "1/2 cup chopped cranberries". In other words, I measured out a half a cup of cranberries and then chopped them (yielding me about 1/4 cup). Not enough of that wonderful cranberry kick I was so looking forward to. Note to self: add a bit of orange extract and baking powder, oven to 425 and when ready to bake drop to 375 for 18". Perfectly cooked - nice and light with good texture.

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Jan. 5, 2012

Just made this with the recommendations of others, awesome! So moist and so good!

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Reviewer:

newbiechef

Cooking Level: Beginning

Reviewed: Dec. 11, 2011

Yum! I had an extra can of cranberry sauce from Thanksgiving that I wanted to use up, so I substituted it into this recipe. I used it in place of the applesauce, cranberries, and pecans, and these muffins were a hit! That was the only change that I made and my kids ate the entire batch in no time (my poor husband didn't even get one). I will defiantly be making these again!

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Reviewer:

Harter

Reviewed: Nov. 26, 2011

We made as directed except we used some pomegranate seeds that we had on hand. I do agree that a little bit of nutmeg would have helped. I did decrease the baking time a bit too. We'll definitely be making these again with cranberries or any other fruit!

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Reviewer:

Katie H

Cooking Level: Expert

Home Town: East Peoria, Illinois, USA

Living In: Fond Du Lac, Wisconsin, USA

Reviewed: Jun. 12, 2011

moist and fluffy muffins I doubled the recipe and these were great. I used 2 full 15oz cans of applesauce, 1/2 brown 1/2 white sugars and added 2 tsp baking powder. You need the baking powder for the rise. I used crasins and almonds since thats what I had in the house made these at 4am and they were gone by 8 am lol

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Reviewer:

Nikki_W

Cooking Level: Expert

Home Town: Santa Clarita, California, USA

Living In: Spanaway, Washington, USA

Reviewed: Feb. 23, 2011

These turned out so wonderful--moist and flavorful to the nth degree! I used whole wheat white flour and added a teaspoon of baking powder. I used my own homemade organic applesauce. I did a coarse chop on the cranberries for this in my small food processor which made the process a little easier. I think next time I make these, I'll cut back a little on the oil and add more applesauce (just to cut back on the fat just a bit) but they are very tasty as is. The combination of applesauce, cranberries and pecans is so good! EDITED: Twelve regular muffins and 12 mini's gone by the end of the day. I'd say we liked these! ;) NOTE: I got 12 largeish regular muffins out of this and 12 mini-muffins. 350 degrees for 20 minutes for the regular muffins and 12 minutes for the mini-muffins was just right.

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