4 Reviews

Super duper awesome muffins!! I used whole wheat flour and whole oats, Sun Crystals in place of the sugar, applesauce in place of the oil, and Craisins in place of the cranberries. (Ok, 3 steps in the right direction... but craisins are sooo tasty!!) Great balance of orange to cranberry flavor, and wonderful texture from the walnuts. Mmmmm. I will make again and again. (And again!)

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pixiegal_jess October 23, 2010

I started making this about five min. after I read the reviews! I used reg. Tropicana o.j. but I added in clementine zest and tbs fresh lemon juice (as prev. reviewer did). I also made 12 nice sized muffins. I was delighted with these muffins! The sugar on top added a nice crunchy contrast to the fluffy interior. Thanks G. Granola, for a super recipe. It's now my FAVORITE cranerry muffin recipe! Roxygirl

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Roxygirl in Colorado January 23, 2008

This is my new favorite muffin recipe. I made 12 muffins instead of 16. They turned out a very nice shape with a nice muffin top, which is my favorite part. Thanks for a great recipe. I will definitely make these again very soon.

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Chef Schellies January 22, 2008

These are excellent muffins. Moist, sweet, colorful, and full of flavor! Since my only cranberries were frozen, I rinsed, thawed, and drained them (even patted them dry with paper towels) as they were very wet. Fresh berries would have been easier to work with! I omitted the walnuts and used the zest of a whole orange which added greatly to the overall flavor. I lacked about 1 Tab. of orange juice so I added lemon juice to make the total. This added a wonderful subtle "bright" flavor to the muffins so I will continue to do this! Also used 1/2 sugar and 1/2 Splenda to save even more calories and sprinkled the top of the muffins with a little raw or unprocessed sugar which gave the finished product a pleasing crunch. You can always depend on Cooking Light recipes!!!!!!!!!!

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pwpnms December 12, 2005
Cranberry-Orange Muffins