I took the advice from others' comments and they turned out fantastic. Adjustments were 1/4 cup oil, 1+1/4 applesauce....plus additional 1/2 tsp nutmeg, cinnamon, and baking powder.
Finally, a cranberry muffin recipe I like! My modifications were: 1 1/4 cup applesauce, 1/4 cup oil, brown sugar instead of white, used half wholewheat flour, and added 1/2 tsp baking soda. Baked about 20 mins. They are great! Very moist, nice light texture. I might add more cinnamon next time.
I was extremely pleased with the way these came out, especially since the recipe is so simple! I used half a cup of dried cranberries, and my pecans had mysteriously turned into walnuts, so I didn't make the recipe precisely as stated, but the texture and flavour were great! I definitely agree that this is a fantastic basic 'sweet muffin' recipe, and it will probably become my base recipe for future variations.
I really enjoyed these muffins. I did change a few things. Sweetened applesauce was used. Butter was used instead of vegetable oil. I added 1/2 cup of brown sugar, 1/2 teaspoon baking powder, and 1 teaspoon of vanilla. Also, I used frozen cranberries. I was really pleased with the final product. I will make these muffins again.
I doubled the recipe and used a full can of full berry cranberry sauce (they were on sale and I was looking for something to use them in) Turned out great very moist and tasty. I also added 1 teaspoon of baking poweder for leavening.
These were pretty good. I was pleased with the texture of muffins made with more applesauce than oil since applesauce usually changes the texture to more spongy. I don't usually go more than 50/50 applesauce/oil (or butter) when trying to lower fat in recipes but this recipe was a pleasant surprise in that area. That said I did feel that the cranberries (fresh) tartness was very strong for this muffin so I would suggest (& I'll try this next time I make them) is either using dried or tossing your fresh berries w/ a bit of stevia/sugar/whatever sweetener you use and letting that sit while you prep the rest of the batter. That should bring out the sweetness a bit more. I also think next time I'd add and extract (like orange/vanilla). I also used part white whole wheat flour in this recipe with no problems in texture/taste.
The cranberry applesauce muffins are great! I changed the recipe just a tad. I have co-workers that include myself that are trying to lose weight so instead of the sugar I substituted Splenda. They turned out wonderful.
This recipe was perfect for what I wanted them for! I love using applesauce in recipes. I used egg replacer istead of egg to make them vegan and dehydrated cranberries instead of frozen. I think that the frozen would definitely be preferred as the ones I used did not make the muffins very tart at all. Which was kind of sad!
These muffins baked very nicely. They are nice and big and delicious. I don't actually have kids but I'm guessing they'd like them. I didn't have any cranberries on hand so I made the muffins without them. I'll try adding them next time...they can only make them better!
I was expecting these to be a lot sweeter than they were. The cranberries were so tart and even the dough part isn't sweet. They made my mouth pucker everytime I took a bite. I won't be making these again. For anyone trying these substitute sweetened applesauce and sweetened cranberries if possible.
