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    You are in: Home / Recipes / Apple-Cranberry Wheat Muffins Recipe
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    Apple-Cranberry Wheat Muffins

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 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.

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    • on July 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!

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    • on June 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!!

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    • on June 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.

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    Nutritional Facts for Apple-Cranberry Wheat Muffins

    Serving Size: 1 (974 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 200.6
     
    Calories from Fat 50
    25%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 18.1 mg
    6%
    Sodium 84.1 mg
    3%
    Total Carbohydrate 34.9 g
    11%
    Dietary Fiber 2.1 g
    8%
    Sugars 18.0 g
    72%
    Protein 4.2 g
    8%

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