Cranberry Applesauce Muffins

I used the basic recipe but only had craisins so I soaked them in apple cider, added the baking powder, vanilla & half sugar/brown sugar, 1/4c. oil & 1 1/2 c. applesauce like others suggested.

If you follow the recipe exactly its not sweet super bitter, doesn’t rise good due to lack of baking powder and I tried to correct the issues but apparently it goes against guidelines so sorry you guys.

They’re in the oven. Haven’t tasted them yet but recipe was easy and they look good. I used soaked dried cranberries that I had on hand and went 1/2 and 1/2 on white flour and whole wheat flour.

These turned out exactly as I hoped they would! The recipe was well written. I used frozen cranberries and since I didn’t have nuts, I used whole golden raisins instead – same quantity – turned out great! I greased and floured muffin tins – when I took them out of the oven and waited a couple of minutes, they slid out with no problem or sticking. Loved that! Anyway, delicious! Thanks!

These are very tasty, I substituted splenda brown sugar blend, added half a Granny Smith apple and used 1 cup whole wheat flour. I’ll be making them again.

Very dense and not sweet despite tossing cranberries in sugar and sitting awhile and using regular applesauce. Not worth my calories.

These were great! I had chopped walnuts so I used them. Also used 1.25 cups unsweetened applesauce and 1/4 cup vegetable oil. Added both baking sold and baking powder and 1/4 tsp. of vanilla extract. Definitely would make these again.

Made them with dried cranberries. Did half oat flour, half who’re flour. Perfect! Not too sweet. Great camping breakfast with lots of kiddos.

This was a very easy recipe that is also tasty! I did change one thing. Instead of 1/3 cup of white sugar, I filled the measuring cup halfway with white sugar and the rest brown sugar. Brought them to a brunch and they were gone! I will make these again!

Very nice. I omitted cinnamon because I am allergic and used my home made applesauce. These are dense but delicious. A new favourite.

Absolutely wonderful

Loved it! I doubled the recipe, and it made 92 mini muffins. I skipped the cranberries and pecans, as I didn’t have any, and they turned out perfectly! They took about 12 minutes.

This is DEFINITELY a keeper! I followed the suggestions of a few other reviews with slight modifications: 1/4 cup oil, 1-1/4 cup applesauce, substituted brown sugar for white sugar, added 1/2 t baking powder, 1 t vanilla. I used homemade applesauce which already had cinnamon in it so I didn’t add any additional. I also had some almond flour that I wanted to “get rid of” so I substituted 1/4 cup of that versus regular white all purpose flour. (What can I say – being health conscious is overrated!) I didn’t have fresh or frozen cranberries so I used Craisins – which are a slightly sweeter. I was a bit concerned that using those would make the muffins too sweet, so after they had cooled a somewhat, I dipped each one in an orange glaze. They were DELICIOUS! Very moist without being overly heavy. My husband can be a bit of a food critic & he gave it 5 stars too. Without a doubt this will become one of my “go to” recipes! Thank you for sharing!!

This is DEFINITELY a keeper! I followed the suggestions of a few other reviews with slight modifications: 1/4 cup oil, 1-1/4 cup applesauce, substituted brown sugar for white sugar, added 1/2 t baking powder, 1 t vanilla. I used homemade applesauce which already had cinnamon in it so I didn’t add any additional. I also had some almond flour that I wanted to “get rid of” so I substituted 1/4 cup of that versus regular white all purpose flour. (What can I say – being health conscious is overrated!) I didn’t have fresh or frozen cranberries so I used Craisins – which are a slightly sweeter. I was a bit concerned that using those would make the muffins too sweet, so after they had cooled a somewhat, I dipped each one in an orange glaze. They were DELICIOUS! Very moist without being overly heavy. My husband can be a bit of a food critic & he gave it 5 stars too. Without a doubt this will become one of my “go to” recipes! Thank you for sharing!!

I took out the oil and just added more applesauce I replaced white sugar with brown After they came out of the oven I dressed a muffin up with honey ?? ?? Would go well with cherry, rose, green tea.

Along with the applesauce, I added a can of cherry pie filling, 1teaspoon almond abstract and a teaspoon of nutmeg along with the cinnamon… I also upped the flour by a half cup, otherwise I kept the other ingredients at the same amount. Baked at 350 for 28min..My version made 24 muffins. They were absolutely wonderful. This is a great, flexible recipe. Cant wait to try it as the original version.. Thank you for this !!!

I made these today with left over fresh cranberries. The flavor is really good but they are the ugliest muffin I’ve ever made. With that said it’s my fault the color is off. I processed my cranberries in the food processor and had to let them set a bit before I added them to the batter. I should not have added the juice that had collected. This made the color way different, but the flavor is spot on. I made the recipe as directed except I added a small amount of tangerine essential oil. They are so good! Will make this recipe again!

I made it exactly how the recipe stated and they are delicious.

First, I have to say that I am on a low-glycemic diet, so I have not tasted these muffins. I love to bake, so I make for my brother to take into his work. That being said, they loved these muffins. My changes: I had sweetened applesauce, so that is what I used. This may have helped in regards to the many reviews that I read where they thought that the muffins were not sweet enough. I used WalGreen’s Delish Almond, Berry & Pistachio mix in place of the cranberries and pecans. I did add some more dried cranberries to the mix. In all, it was the 1.5 cups of fruit and nuts in the original recipe. The last change was to add a few white chocolate chips. Again, this was mostly to sweeten them. I got 12 regular sized muffins. There was a lot more batter left when I used the “fill 2/3” guidance from the recipe. I filled the muffin cups with the remaining batter. They did not overflow the cups when they baked. If I had only filled 2/3 full, the muffins would not have risen to the top of the paper cups when baked.

I made this with a homemade applesauce, which contained Granny Smiths, lemon zest, orange zest, orange juice, nutmeg and cinnamon. It turned out very thick so I added a cup of plain yogurt to the mix. I did not use cranberries, deferring to my husband’s taste. I used chopped pecans and half white/half whole wheat flour. I added a tsp of baking powder. These turned very tasty. I think the addition of cinnamon and nutmeg adds to the recipe. I also sprinkled a cinnamon sugar mix over the top before baking. I baked them at 400 degrees. This turned out to be a meld of this recipe and one I have used in the past.

Great muffin. I used melted coconut oil, and 1/4C white sugar and 1/4C honey.