This recipe was amazing. I made it twice during Christmas because my husband and I ate too much of the first batch. This is a can't miss dessert.

Reviewed On: Aug. 31, 2009

This was one handy and mouthwatering crowd pleaser. I made these for a church picnic and all that was left to take home was and empty basket. I invited the whole family over for dinner a couple days later and everyone customized their own sandwich. My favorite was with spinach, black olive, and sun dried tomatoes. You can put whatever your heart desires in them. Note, however, just how long the bread needs to rise. I forgot to do this both times. The package said let it rise for 2-3 hour, but I found that an hour and a half does just fine too.

Reviewed On: Aug. 5, 2007

Holy Cow! I never thought bran could taste sooo good! In the 2 days that I have had the recipe I have already made 3 dozen muffins. To cut down on calories I used Splenda brown sugar (using only 1/3 cup), 1/4 cup Eggbeaters, and added 1 T. Cinnamon, and a 1/2 cup Splenda. I was amazed at how VERY moist these muffins are and how easy they pop out of a sprayed muffin tin. Thank you for sharing this recipe.

Reviewed On: Jul. 27, 2007