By Lennie on May 21, 2004
Photo by auce99
Photo by auce99
"Tore this recipe out of an old calendar and recently found the clipping -- haven't made them but they sure sound good, so I thought I'd share!"
Serving Size: 1 (1078 g)
Servings Per Recipe: 1
"Loved this recipe. Used applesauce to cut down on the oil and agave to cut down on the sugar by using 3/4 of it and the rest of the oil and sugar recommended. I also added a little oatmeal and cut back on the flour and some sliced almonds. They baked up nice and were not too sweet. A nice healthy guilt free baked good with coffee in the morning without the sugar and guilt. Good use of the squash too."
"DELICIOUS! Even picky hubby loved them. I doubled it, cut out 1/4 c of sugar, used 1.5 cups white flour, and 3 cups of wheat flour. Next time, I'd like to try more cranberries and figure out how to substitute honey for the sugar, and use coconut oil - just for a healthier muffin. Doubled, this recipe made 32 muffins! Perfect for our large family!"
"Very moist and fluffy. Would be great with nuts added too, or some coconut. Like others I also substituted applesauce for some of the oil and used about 1/2 C. whole wheat flour in place of 1/2 C. of white flour. The recipe made 15 good sized muffins. Will definitely use this recipe again."
"Tasty muffins! Like others, I substituted apple sauce (homemade, unsweetened) for most of the oil, I also used left over acorn squash instead of butternut, and sub'ed whole wheat for 1 cup of the flour. In spite of all the changes, they still baked up nice and light. I really like the tartness of the cranberries, so I'll probably increase to more than a cup in the future, though that's a matter of personal taste."
"These are very good. I love the tartness of the cranberries with he sweetness of the muffin. They are very light. The only change I made was to use 1 tsp of cinnamon with 1/2 tsp of pumpkin pie spice, for the spice part. Thanks for sharing!"
"These turned out pretty good! I had to use dried cranberries since fresh aren't available around here, so I'm sure they would be even better with fresh!"
"Wow! These were just great! These muffins were EXTREMELY light and fluffy and moist which is what is sooo good. Some changes I made: I didn't have a butternut squash so I used a different kind of squash. I also didn't have cranberries so I used the same amount of small diced apple. For healthiness I did half apple sauce from the oil and 1% milk. I got 18 muffins out of this and I made big ones too which is even better than 12!"
"This is a pretty good recipe! The only change I made, aside from doubling it, was I used applesauce in place of a little over half of the canola oil. The cranberries are very tart, and I suspect that many people would prefer the recipe with sweetened cranberries, but I sort of like the tartness. Thank you for sharing this recipe!"
"The person who posted this recipe said it sounded good but never tried it. I got the same recipe from Harrowsmith magazine, made it and everyone trying the muffins gave rave reviews. A definite keeper."