Comments on: Whole Wheat Oatmeal-Cranberry Muffins

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~

By: Keith Prickett

Keith Prickett — Sat, 27 Dec 2008 06:19:59 +0000

As WS did, I also used frozen cranberries and the muffins turned out DELICIOUS! I love the tart berries with the sweet muffin-y contrast! YUM! I also added toasted hazelnuts in mine. They were delicious!

By: WS

WS — Sun, 21 Dec 2008 15:55:04 +0000

Just tried your recipe with a slight variation, and it was delicious, thanks!

Whole wheat flour in general needs slightly more moisture as the fiber does soak up the water. I used frozen fruits instead of dried, and it turned out great.

By: JEP

JEP — Fri, 22 Feb 2008 21:12:41 +0000

Oh my, this sounds soo good for weekend munching!

By: ourkitchensink

ourkitchensink — Fri, 22 Feb 2008 13:09:52 +0000

Deborah: Thanks!

Hi Louie: I’ve used a variety of WW flours (including the Whole Foods one you mention) and can’t tell much of a difference between them. I think Robin’s point about over-mixing is a good one. Also, are you using recipes that call for WW flour? If you’re just substituting WW for AP flour, you might have to do some additional tinkering with the recipe. Recipe sites with comments (e.g. Epicurious) are a great resource for this.

Robin: Thanks! Your site redesign looks great, btw!

Made Healthier: Thank you!