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These were very nice ... texture was great, and the mandarin oranges were a really lovely surprise. I also subbed applesauce for the butter to lighten them up a bit more, and it worked beautifully. The only reason I'm giving these 4 stars instead of 5 is that I now know I don't like Splenda. This was the first time I'd cooked with it, and I taste a real difference between Splenda and sugar. Since I'm lucky enough not to deal with diabetes issues, I'm sticking with sugar! But if you like (or don't mind) Splenda, this is a recipe worth trying. Light, not too sweet, mild orange taste and great cranberry taste. Thanks for posting!

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KLHquilts November 02, 2007

The first batch I made burned on the bottom. I then lowered the oven to 350 degrees and cooked the full 20 minutes with perfect results. I used the Splenda for baking and 1/2 cup applesauce for the butter. I did drain the syrup from the oranges and used real orange juice instead. The orange flavor is not over powering and I might add some grated orange zest should I make these in the future. Also, I added 1/3 cup finely chopped pecans. They are moist, tender and delicious. Thanks for sharing.

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PaulaG November 21, 2004
Whole Wheat Cranberry Orange Muffins