Reviewed: Jan. 24, 2012

I've made a lot of healthy muffins in my day. I can't find a recipe that I'm totally in love with, but these were pretty good. They come out of the oven looking just about the same as when they went in. They tasted better after they had cooled. I used large golden raisins, and a t of vanilla since I was using plain yogurt. Instead of the ginger I used my homemade pumpkin pie spice. I halved the recipe & was expecting to make 6 muffins, but ended up with 12. They are hard to get out of the paper liners, so I would spray Pam in them next time. I also left out the Barley Malt Flour since I didn't have any.

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2 users found this review helpful

Reviewer:

Scotdog

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Cooking Level: Intermediate

Reviewed: Jan. 1, 2012

Excellent. These muffins are very good, although they are dense, they are great for breakfast with OJ or coffee, or a mid-day snack. One of the best recipes I've found on this site thus far, would recommend to anyone.

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3 users found this review helpful

Reviewer:

Christeena

Reviewed: Nov. 9, 2011

tried it without raisins, with raisins, and tonite made it with chopped apples. will probably try it with chopped pears and alter the spices to suit. it is a good base hi-fiber muffin that can be altered each time you make it. able to toss in walnuts and a bit of ground flax seed meal. tried it with nonfat sour cream instead of plain yogurt. tried it with yogurt too. it's really a good go-to kind of reliable recipe that can stand up to a lot of changes to suit.

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3 users found this review helpful

Reviewer:

dirkslady

Reviewed: Sep. 25, 2011

Excellent!! I didn't have barley malt flour and am not sure if it made a difference.Very tasty and good for you. This recipe is in my recipe box and they will be made again!

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3 users found this review helpful

Reviewer:

mary

Reviewed: Apr. 29, 2011

i used a half-cup of cranberries & a half-cup of raisins because I love, love, love cranberries, but other than that followed the directions exactly and these came out GREAT. Mildly sweet, dense but soft (not dry at all)... really wonderful with coffee in the morning.

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7 users found this review helpful

Reviewer:

Johanna O

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

Reviewed: Feb. 2, 2011

Great recipe with lots of fiber! I used buttermilk in place of the milk and yogurt. Also used 1 tablespoon cinnamon and 1 tablespoon ginger. Turned out very moist with the buttermilk!

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8 users found this review helpful

Reviewer:

Jackie VG

Reviewed: Jun. 2, 2010

These muffins are pretty good. They are easy to make compared with typical bran muffins. I find them to be sweet enough, but they are definitely bland. Either a whole lot of spices or a fruity sauce like strawberry rhubarb might add some excellent flavor. Adding 2 cups blueberries instead of raisins was an excellent idea.

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10 users found this review helpful

Reviewer:

Danielle

Reviewed: May 23, 2010

The only changes I made was to add 1/4 cup of flax seen meal and I used vanilla yogurt instead of plain because that is what I had on hand. I also omitted the raisins because we don't like them. I thought it was the perfect sweetness with the vanilla yogurt, so if you are finding them not sweet enough, try that. They definitely do the job of cleaning out the system, which is why I think most of us seek these out. :)

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11 users found this review helpful

Reviewer:

Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

Reviewed: Apr. 20, 2010

This is a great bran muffin recipe. Exactly what I was looking for. Great source of fiber! The only thing I changed was I added 1/2 tsp salt.

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8 users found this review helpful

Reviewer:

abby

Reviewed: Jan. 4, 2010

These are great healthy bran muffins! I omitted the oil and substituted 1/4c unsweetened applesauce instead, otherwise I left everything the same. I may try adding in some crushed pineapple or substituting 1/2 of the honey with molasses, but overall these are really good as is!

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10 users found this review helpful