Comments on: Whole Wheat Oatmeal-Cranberry Muffins

By: Orange & Cranberry Sittin’ In a Tree | Munchies On a Budget

Orange & Cranberry Sittin’ In a Tree | Munchies On a Budget — Sat, 22 Oct 2011 17:29:34 +0000

[...] muffins are adapted from The Kitchen Sink Recipes’ Whole Wheat Oatmeal-Cranberry Muffins recipe. Instead of all buttermilk, I substituted in some orange juice, and replaced the honey with a [...]

By: whole wheat oatmeal almond muffins « msenplace

whole wheat oatmeal almond muffins « msenplace — Sat, 23 Jul 2011 14:56:07 +0000

[...] Source: adapted from The Kitchen Sink Recipes [...]

By: Monica

Monica — Sun, 27 Mar 2011 19:25:21 +0000

I know this is an old post, but I just wanted to say how great these are! There’s so many ways you could put a twist on these flavor-wise, too. I think pretty much any frozen or dried fruit would work really well. Next time I want to try the frozen cranberries like some other people suggested, and maybe swap the cinnamon for orange zest. Thanks for a great recipe!

By: Cara

Cara — Wed, 24 Nov 2010 02:57:53 +0000

I stumbled upon this while looking for a good cranberry muffin recipe to make for Thanksgiving. I just made a batch of these and they are delicious!
For mine, I used 1 cup of chopped fresh cranberries instead of dried ones. I love the use of oats, whole wheat flour, and applesauce. Just what I was looking for! I will definitely make these again… nice job!

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Sun, 21 Feb 2010 13:35:32 +0000

April: Thanks for your note (and apologies for the omission!). I’ve updated the recipe to reflect the correct amount of salt (1/4 tsp.).

By: April

April — Sun, 21 Feb 2010 03:57:53 +0000

you mention salt in your directions but not your ingredient list, how much did you use?

By: Foy Update (Garden. Cook. Write. Repeat.)

Foy Update (Garden. Cook. Write. Repeat.) — Mon, 08 Feb 2010 19:20:26 +0000

I’ve got the muffins in the oven right now! We’ll see how they turn out. I used fresh chopped cranberries so I hope they aren’t too liquidy. The batter made way more than 12 muffins. I have 12 muffins plus a 9 x 3″ bread pan (with about 1 inch of batter) baking also.

By: Arlene

Arlene — Tue, 15 Sep 2009 19:05:27 +0000

Thanks for the recipe. I realized I didn’t have applesauce after I had already started the recipe. So I pureed a little bit of banana with some apple juice. I also put in a little less honey and added about a tablespoon of agave natural sweetener. I made just the muffin tops by dropping about 1/4 cup mounds onto a well greased cookie sheet. The muffin tops came out moist and naturally sweet. I’m going to try these again using carrots, zucchini, or maybe even bananas. Thanks for giving me a base recipe that is so easily adaptable.

By: Eleana

Eleana — Mon, 06 Jul 2009 02:56:23 +0000

I just discovered your website! I love your writing style … good job on inventing the muffins!

By: Healer

Healer — Thu, 16 Apr 2009 13:32:53 +0000

Yum! ……..just made these because I had those ingredients laying around and was in the mood for a hearty muffin. I used a convection oven which is a nice way to “lighten up” baking with whole wheat flour. Muffins were moist and tasty! Thanks for the recipe~