Reviewed: Nov. 16, 2009

I love these healthy, tasty muffins! I've used 2 cups of chopped cranberries without adding extra sugar, except a little brown sugar sprinkled on top! Also you can use flavored yogurts, I usally pick raspberry or strawberry.

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melbelle00

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Reviewed: Aug. 5, 2009

These are great, healthy muffins - essentially no fat! I split the flour half white, half whole-wheat; used brown sugar instead of white sugar; added half a cup of walnuts; and used 3/4 cup of blueberries. Easy to make, tasty, and surprisingly missing most of the things that make muffins "unhealthy." Excellent start to your day. I'm going to try with apple bits next.

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Meghan

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Reviewed: Feb. 21, 2007

My 3 yr old loves cranbery muffins, so I make them all the time. I try a different recipe every now and then to shake things up. Unfortunately, nobody in our house liked these muffins! They were very rubbery and not a great flavor. I wouldn't recommend them. If you're looking for a low-fat/no fat muffin, applesauce cranberry muffins are far better.

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D.W.

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Reviewed: Nov. 6, 2006

These muffins are very flavorful and moist, but a little chewy. I added a splash of orange juice to bring out the citrus flavor. Leaving out the eggs and butter in favor of yogurt makes these much healthier muffins. Thanks! I will make these again.

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JocPhillips

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Reviewed: Nov. 1, 2006

These didn't taste any different to muffins with eggs in, which was a surprise. I changed this recipe in several ways though. I used whole wheat flour instead of all-purpose, splenda instead of sugar, 3/4 cup of applesauce in place of yogurt and 1/2 a cup of raisins instead of cranberries. I also added cinnamon and vanilla for flavor. I got 6 jumbo muffins out of the recipe. They turned our nicely, very tasty and moist. Wonderful for 150 calories per muffin (75 for regular sized muffins) Maybe next time I'll add some brown sugar on top before baking. Yum.

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Reviewer:

ALILE

Cooking Level: Intermediate

Home Town: Norwich, Norfolk, England, U.K.

Living In: Seattle, Washington, USA

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Reviewed: Oct. 22, 2006

Very good for being good for you! I used 1/2c brown and a 1/2c white sugar and an extra 1/4c cranberries (which I did not chop). Berries were tart but not the muffin itself. Very moist, came out of the wrapper clean but no puffy muffin tops. Next time I would fill the cups less to see if that helps (and some overflowed) and add some extra orange peel. I think this recipe would make great blue berry or lemon muffins thank you!!

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