Reviewed: Apr. 19, 2013

I make these almost every month. Love them, not too sweet, just right. Thanks for the recipe!

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Reviewed: Apr. 13, 2013

I followed this recipe exactly as written except I didn't have applesauce so I boiled some chopped up apples with a little water and mashed it to make my own. Since it was a little lumpier it actually left chunks of apple in the muffins which was great. I also added sliced almonds and it turned out great!!! Delicious and healthy!

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KrazyKrista

Cooking Level: Intermediate

Home Town: Gladwin, Michigan, USA

Living In: Saginaw, Michigan, USA

Reviewed: Feb. 5, 2013

These turned out great! I loved them as did many of my friends.

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brittneyart

Cooking Level: Expert

Home Town: Washington, Pennsylvania, USA

Reviewed: Feb. 2, 2013

I do like this recipe because it is easy. When followed exactly, I didn't think it was sweet enough for me. I also didn't like the texture of the cranberries so much. I tried it again replacing the fresh cranberries with a can of "Woodstock Organic Whole Cranberry Sauce" and reduced the sugar to 1/2 cup. I made my own applesauce unsweetened from pink lady apples and added 1/2 tsp of cinnamon to the 1/2 cup of applesauce. Much better for the sweet-tooth I am. I will make it again like this.

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geofreak

Reviewed: Jan. 21, 2013

These were really good! I made some of the muffins plain, some with dried cranberries (I didn't have fresh ones) and some with dried blueberries. My husband and I both liked the ones with the dried blueberries the best. I used 3 tbs. of lemon juice because that was the amount in one whole lemon and I didn't want to waste it. I also added wheat germ instead of ground flax seed. This made 18 muffins for me.

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bctabby

Reviewed: Dec. 8, 2012

These are so soft and moist, it's hard to believe they are whole wheat. I made these twice already, and made 6 large muffins instead of 12 small ones. Didn't change anything in recipe. Since they are so soft, these were hard to get out of the pan the first time (I don't use paper liners), but the second time I buttered and floured the pan first and they came out of the pan easier (see my pic of 6 large muffins).

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Eric G

Living In: Pasadena, California, USA

Reviewed: Oct. 21, 2012

My family and I loved it. I added extra lemon juice and lemon zest the second time I made it as I can never have enough lemon flavoring in things. Added a little extra oil as well. Baked as a bread as I didn't have time for muffin dolloping.

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