Cranberry Apple Muffins

From: Aunt Cookie

On Apr 11, 2009

Delicious muffins! I used a 1/2 cup of oat bran and I left out the walnuts. I really like the combination of apples, brown sugar, and cranberries (although I would chop the cranberries next time). I didn't notice the instructions "do not freeze" and did freeze half the recipe...I actually couldn't tell a difference between the frozen/thawed and the fresh muffins. Thanks for sharing this!

From: Lynne the Pirate Queen

On Feb 26, 2009

Really nice muffins! These capture some of my absolute favorite flavors, and they're easy to put together. I made two changes based on dietary preference: I replaced the eggs with my usual ground flaxseed-water mixture, and replaced the whole wheat flour with ground flaxseed as well. I also ended up using a little more cranberry and apple. Even with the extra fruit, I still only got 10 muffins out of the batch. They're also a more delicate muffin than I expected, but that may be due to the changes I made to the recipe. Thanks for sharing!

From: emily hauer

On Aug 9, 2008

Excellent muffins! I used whole wheat pastry flour and oat bran. I find that oat bran tends to be pretty "thirsty" so I added about 1/4 cup of milk. I reduced the brown sugar to 1/2 cup (personal preference). I just love the combination of apple, cranberries, and walnuts. Thanks for sharing this recipe with us.

From: PaulaG

On Jun 23, 2007

These are moist and wonderful. I used a mixture of whole wheat flour and wheat bran. The cranberries were frozen and were rough chopped before adding to the batter. The nuts were pecans. The mixture was very dry and I did add a small amount of milk. I think the dryness could be solved by rough chopping the apples. Made for ZWTIII.