By Sage on May 16, 2008
Photo by Sage
Photo by Sage
"This great tasting recipe is very healthy. It is low fat as well as being full of fibre. I love muffins but the ones you buy are so full of calories that I stay away, With this recipe you can have a muffin waiting for you in the freezer anytime. Enjoy!"
Serving Size: 1 (945 g)
Servings Per Recipe: 1
"I enjoyed the cranberries in this muffin. My mix was very thick also which made them a dryer muffin. I use the ice cream scoop like you said and it worked perfect!! I was able to make 12 uniform muffins. Made this for *ZWT4* 2008 for the *Eastern Europe Bread and Bakery Challenge* . I'm playing on the team *Tastebud Tickling Travelers* Got to love ZWT4! Thank you for posting."
"This is a must make recipe - and instead of using the splenda I went natural and added 1/2 cup od no sugar apple sauce and reduced teh milk to 3/4 cup - what a fabulous breakfast bread - this is a must make"
"In one word. . .addicting! I LOVE the cranberries. Fantastic recipe which I will make time and time again. Had to add an extra 1/4 cup milk at end because it was like cookie dough (probably my fault because I let the cereal/milk sit longer than 5 minutes). Mixed in 1/2 cup of pecans which were great. Cooking times were much less for me (used those flimsy silicone pans or whatever they are), so baked mini muffins 9 minutes and reg size 15 min."