Reviewed: Sep. 16, 2009

Great ingredients! Great taste! I'm looking for more recipes that are this health-conscious. I sprinkled a little cane sugar on top before I baked them, but we ate these up quickly! Love it!!

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trekker_girl

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Reviewed: Jul. 28, 2009

This is a really good, hearty, healthy muffin! Just the right amount of sweetness from the honey and raisins a bran muffin should have. This muffin has a very heavy dense texture and it didn't rise to much while baking. They are nice and moist too. The only thing I did differently was to cut back on the ginger. I put in 1 Tsp and it was still a little spicy (IMO). I think I'll leave it out all together next time. THX

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 25, 2009

This bran muffin recipe is the best I have ever had. This is the first time I have baked them. I was worried about them being dry but they are not. I like everything about them. I did add 1/2 tsp. salt and used dry cranberry's instead of raisins only because I like them better. I left out the barley malt flour because I did not want to buy a bag of it for just one Tbsp. They are so good I cannot imagine the Tbsp. of flour making them any better. Maybe I did not need the salt but I always feel like a small amount won't hurt anything. Thank you Alan

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missqc

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Everett, Washington, USA

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Reviewed: Mar. 17, 2009

I love to bake but I always found myself baking cookies, cakes & other unhealthy sweets so I decided to try & bake something healthy for once so I came across this recipe and decided to give it a try. Wow, I was surprised at how good they were. I did add a little brown sugar to make them at least a bit sweet and I enjoyed them with a cup of coffee. I would definitely bake them again. I will add walnuts next time with the raisins. Delish!

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Sylvia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: San Jacinto, California, USA

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Reviewed: Feb. 14, 2009

Excellent. I only bake half the batter at once because the baked muffins dry out quickly. I prefer to chop the raisins or add chocolate chips for the kids.

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Celeste

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Reviewed: Feb. 9, 2009

These muffins turned out fantastic! I would definitely recommend them, especially if you're trying to up your fibre intake. I made some changes because I didn't have all the ingredients. -I used white flour instead of whole wheat -Omitted the barley malt stuff because I didn't have any -Used 2/3 cup of cane sugar instead of honey= sweeter! -Added 1 tsp of cinnamon -Used dried apricots, raisins, and dates about 1 1/4 cups total -used one mashed banana to replace one of the eggs ... And they're really yummy!

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LowfatDANCER

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Dec. 1, 2008

This is a great recipe. I added a chopped apple, some oats, and some flaxseed meal. I also added some ground cloves and nutmeg. This recipe has a great, full, bran flavor. I think it's neither too dense nor too fluffy, about right for bran muffins.

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Silas

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Reviewed: Oct. 13, 2008

These were the best bran muffins I've tried, but the number and expense of the ingredients is a drawback. I doubled the batch to get 28 muffins, topped with nuts.

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dael

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

This a great base bran muffin. They are hearty, which is what I look for in a bran muffin. We add plenty of frozen berries and nuts.

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JoDee

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Reviewed: Jul. 9, 2008

Excellent muffin recipe! Don't expect a cake-like texture - These are "true" whole grain muffins and have a dense texture. I added chopped dates along with the honey & raisins, and they came out surprisingly sweet. I followed the advice of the other reviewers to "pile-up" the batter in each tin, and came out with 12 large bakery style muffins (delicious). A DEFINATE KEEPER!!

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orangepeel

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Reviewed: Mar. 9, 2008

Finally, real bran muffins. I used soymilk and soy yogurt, plus flax in place of the eggs. I didn't have malt flour so I used barley malt syrup--you can definately taste the flavor and it's a good thing. I got 24 regular sized muffins and 16 mini muffins, so it does make a fair bit more than the stated 12.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Mar. 3, 2008

So, these are awesome! And it uses no brown sugar etc. All healthy whole grains. I replaced the oil with applesauce, and flaxseed meal for the bulgar, I like them sweet, so I added 1/2 cup splenda, maybe just a smidge too much. I made 12 muffins, perfect size!! Pile it!!! The only thing is that mine too 30 min to cook. But well worth it. My daughter put 1/2 cup peanut butter/chocolate chocolate chips. Very moist...one day and almost all gone. Will absolutely make these probably atleast once a week.

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lencami

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Reviewed: May 4, 2007

So far, so good! Surprisingly, the ginger is not overwhelming in the taste. I followed the ingredient list until finding I had only 1/2 cup raisins, so added craisins to make up the difference. I also added 2-3 Tbl of natural sugar cane crystals since I like sweet muffins. I added all the wet ingredients to my food processor, beating the eggs in there, and then gradually added the dry mix. I followed one other reviewer's suggestion and piled the muffins high with batter. It still made 15 muffins. They were done just before 20 minutes were up, the toothpick test was clean, and they are moist even now 5 hours later. Definitely a "good and good for you" type of recipe!

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BECKY

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Apr. 27, 2007

I love these muffins, but they're even better with nuts. The only problems I encounter are that they stick to my pans and I always have to cook them for at least 30 minutes.

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SnagleB

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Reviewed: Mar. 15, 2007

Great muffins. Very tasty. I substitutes applesauce for the oil.

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HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

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Reviewed: Feb. 19, 2007

I used unsweetened applesauce instead of the oil and diced prunes instead of raisins, adding them in one muffin at a time...next time I will use more prunes. Instead of oat bran I used ground flax seed and I substituted rolling oats for the barley flour (because I didn't have any). These were really good...the highest fiber muffins I could find! Thanks for the recipe!

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Jan. 11, 2007

Nice high-fiber muffin recipe!! I susbstituted wheat bran and barley malt flour with a mixture of oat bran, quick-cooking oats and flaxseed. Also added a 1/4 cup of sugar, 1 tsp of vanilla extract, 1/2 tsp salt and 1/2 tsp cinnamon (instead of ginger). Oh, and used mashed bananas instead of raisins. Even with the additional sugar, the muffin wasn't very sweet. So, if you have a sweet tooth, I suggest adding more sugar. Definitely fill the muffin cup to almost full but don't overpile, or your muffins will overflow and stick to one another!

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zee630

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Reviewed: Nov. 8, 2006

So delicious and plenty of fiber. I used soy milk and soy yogurt instead of dairy and the muffins were amazing. The mix looks a little wet after combination but that's what keeps it moist.

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s7ardreamz

Cooking Level: Expert

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Reviewed: Aug. 8, 2006

I love these muffins. They are a great way to add fiber to your diet. Only change I made was to substitute ground flax seed for the barley flour. These do make 12 muffins - just use a regular 12-muffin pan and really pile the batter in there! Let them go over the top - they don't rise at all when they bake, and when you are done, you'll have the perfect bakery-type muffins with the big tops. Trust me - I thought the same thing and made 24 muffins with this once, and they were like hockey pucks. I was dubious but my husband kept saying, just make 12 and pile it on! He was right! :) These also taste better, in my opinion, if you store them in the fridge. I like them much better cold! Thanks for a great healthy recipe!

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bethanykate

Cooking Level: Intermediate

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Reviewed: May 15, 2006

these turned out delicious! changed it a bit... after reading the reviews I decied to replace 1 cup bran with white flour to make them less dense (they're still plenty dense), I relpaced wheat germ with oats (very good decision!), and I added chopped walnuts and cinnamon. They are a great texture and not too dry. They'll be excellent for breakfast or quick snacks.

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Rachel

Home Town: Lancaster, Pennsylvania, USA

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Alan's Ultimate Bran Muffins

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