This is such a great and delicious basic recipe. I have been making various forms of it for several years, and have also used raspberries, strawberries, halved red grapes, or even pomegranite seeds! Also have used chopped pecans or sliced almonds instead of walnuts. My family hates feta so we always use milder soft goat cheese, which everyone likes.

Reviewed On: Aug. 9, 2009

These are the world's best bran muffins and the only ones my family will eat. We use store brand bran flakes, and crush it up with the bottom of a glass until it is crumbs. The important thing, though, is to substitute 1 cup of crushed pineapple for half the raisins and add about 1 cup pecans. Since I never have pineapple juice I put the rest of the can of pineapple & juice in the blender, add enough apple or orange juice to make 2 cups and then thoroughly pulverize it. If I can remember, I use less sugar because this muffin is really sweet. I bake them in a dark pan at 350 or in a silver-colored airbake pan at 400. Times will vary, but DON'T overbake and don't use muffin cup liners unless you plan on eating those too. The batter will keep for days in the refrigerator, to be used as needed Cooked muffins can be stored in a closed container for several days, or frozen.

Reviewed On: Dec. 24, 2008

My mother-in-law made this recipe using candied fruit which my children all hated. We have eliminated the candied fruit and substituted real dried fruit: white raisins,cherries,pineapple, and mangoes. Yum! Sometimes I add nutmeg and mace for a spicier cookie. Sometimes I add a half cup of applesauce to the liquids to make the cookies softer or a tsp.of baking powder to make them lighter. All the relatives now expect them for Xmas and they get gobbled up at work instantly.

Reviewed On: Dec. 22, 2008