Thanks for a delicious and flexible recipe! I used whole-wheat flour, added 1/4 c ground flax, apple sauce instead of oil, yogurt instead of sour cream, and 1 cup each of apples (1 large Cortland) and cranberries. My only change would be to double the cinnamon. These will definitely be remade.
these were so tasty! I used whole wheat flour, and yogurt instead of sour cream, and almonds instead of walnuts. They were moist and a great way to use cranberries, will definitely be making these again.
A great tasting simple muffin recipe.I used whole wheat flour instead of white.I also added 1/4 cup of flax and 1/4 cup wheat germ.I also omitted the salt.
I love these muffins! I was looking for a muffin that didn't use too much sugar ~ I subbed Splenda brown sugar blend for the regular brown sugar and it worked perfectly. I used pecans because that's what I pulled out of the freezer and toasted them up in a dry frying pan on my cooktop. The muffins are very moist and I love the combo of cranberries, Granny Smith apple and toasted pecans. The recipe made 12 muffins just as stated. Thank you for posting a keeper!
Very good muffins. I did not have sour cream so I used evaporated milk with very little vinegar mixed in just to sour it. Seemed to work. I also used apple sauce for the oil. I divided the batter in half and add walnut to one and almonds in the other both were very good. I do think I could have added a lot more cranberries. Will make again. Thank you for the recipe.
I made these muffins for Thanksgiving dinner. I had to subsitute half white sugar and half brown sugar for the 3/4 cup of brown sugar (I didn't realize that I was so low on brown sugar). I don't think that it affected the muffins at all. I love the combination of apples, cranberries and walnuts! I toasted the walnuts prior to adding them to the batter. Thank you for sharing this recipe! I will definitely make these again!