Recipe by MISS ALIX
"I start making these in November and don't stop till Spring! They are a great addition to a Christmas brunch or egg casserole and the aroma while they bake is heavenly!"
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fresh or frozen cranberries, chopped
I took the advice from others' comments and they turned out fantastic. Adjustments were 1/4 cup oil, 1+1/4 applesauce....plus additional 1/2 tsp nutmeg, cinnamon, and baking powder.
I was expecting these to be a lot sweeter than they were. The cranberries were so tart and even the dough part isn't sweet. They made my mouth pucker everytime I took a bite. I won't be making these again. For anyone trying these, substitute sweetened applesauce and sweetened cranberries, if possible.
Finally, a cranberry muffin recipe I like! My modifications were: 1 1/4 cup applesauce, 1/4 cup oil, brown sugar instead of white, used half wholewheat flour, and added 1/2 tsp baking soda. Baked about 20 mins. They are great! Very moist, nice light texture. I might add more cinnamon next time.
I was extremely pleased with the way these came out, especially since the recipe is so simple! I used half a cup of dried cranberries, and my pecans had mysteriously turned into walnuts, so I didn't make the recipe precisely as stated, but the texture and flavour were great! I definitely agree that this is a fantastic basic 'sweet muffin' recipe, and it will probably become my base recipe for future variations.
I really enjoyed these muffins. I did change a few things. Sweetened applesauce was used. Butter was used instead of vegetable oil. I added 1/2 cup of brown sugar, 1/2 teaspoon baking powder, and 1 teaspoon of vanilla. Also, I used frozen cranberries. I was really pleased with the final product. I will make these muffins again.
I doubled the recipe and used a full can of full berry cranberry sauce (they were on sale and I was looking for something to use them in) Turned out great, very moist and tasty. I also added 1 teaspoon of baking poweder for leavening.
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.
These were pretty good. I was pleased with the texture of muffins made with more applesauce than oil, since applesauce usually changes the texture to more spongy. I don't usually go more than 50/50 applesauce/oil (or butter), when trying to lower fat in recipes, but this recipe was a pleasant surprise in that area. That said, I did feel that the cranberries (fresh) tartness was very strong for this muffin, so I would suggest (& I'll try this next time I make them) is either using dried, or tossing your fresh berries w/ a bit of stevia/sugar/whatever sweetener you use, and letting that sit while you prep the rest of the batter. That should bring out the sweetness a bit more. I also think next time I'd add and extract (like orange/vanilla). I also used part white whole wheat flour in this recipe with no problems in texture/taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Applesauce Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 89
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