Apple-Cranberry Wheat Muffins

From: Whatcha Cookin', Mom?

On Feb 18, 2008

This is a delicious and flavorful recipe! I substituted freshly ground whole grain flour, but did not change any other ingredients. I also baked this in a stoneware loaf pan instead of making muffins, only because I could then bake it in my countertop oven and also I was tired and cleaning a loaf pan is faster than a muffin pan! I will definitely be making this again! Made for Potluck Game 2/08.

From: LUv 2 BaKE

On Jun 23, 2006

These are great muffins! I also used plain skim milk instead of evaporated and switched the amounts of whole wheat and all purpose flour. I diced my apple fairly coarsely so I could get bursts of flavor from the yummy morsels of apple when enjoying these muffins. The cranberries fit very well with the muffin. I also really liked the wheat germ in here. Thanks!!

From: Talicca

On Jul 10, 2006

Apple and cranberry make a fantastic combination! These were moist, tender and very tasty. I did play with things a little, using all whole wheat flour (no white), lowfat vanilla yoghurt instead of the oil (applesauce would probably work even better) and lowfat milk instead of the evaporated (I didn't have any). I also cut the sugar to 1/3 of a cup, and they were still plenty sweet enough for me. Thanks Charlotte!

From: PaulaG

On Jun 20, 2006

I used a slightly different ratio of white to wheat flour and non-fat milk in place of the evaporated. Also, for the sugar I used 1/2 sugar and 1/2 Splenda. The muffins were baked in my silicon muffin pans, which tend to produce a lower yield; however, I got 12 well-rounded, moist muffins.