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!!

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.

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.

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!

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.

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

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!

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!

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.

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!

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.

I tried this recipe because I am making the change to whole foods. I went to the organic store and bought all the ingredients. As I was mixing it together it looked like a lot of flour for just 12 muffins. I have re-read the recipe over and over and I didn't do anything different but my muffins turned out horrible. They were dry and heavy. I love bran but this just did not turn out how I expected. I ended up with a lot of extra batter, even after filling up 12 muffin tins. They need something more. Mine were really dry. If I made this again I might cut the flour portions in half and add very moist fruit to make it more moist. I would probably add a little salt as well and maybe a little more honey.

These muffins are great! - But as Fabricgirl said ther is something missing - Salt. The next time I try these muffins I will add 1/2 tsp salt. I made a couple of changes too. I used 2 cups of blueberries - WOW! and I didn't have the malt barley flour but I added a tablespoon of flaxseed. My husband really liked these muffins and he hates all things healthy. I almost forgot - with the additional cup of berries - the recipe yeilded 18 muffins. Thanks Jay!

these muffins were moist but tasteless, I even added a tsp of cinnamon and 1/2 tsp of nutmeg to no avail. I had to trash the whole batch. don't waste your time.

These muffins had a great texture and were very moist. The flavor was good but since I don't care much for raisins and omitted this ingredient, they were in need of a little something. I think this recipe makes a really good basic bran muffin to which other items could be added for flavor (bananas, apples, nuts, etc.). Thanks!

I went to my local organic foods store to try and find all the ingredients in this recipe. If I found all the ingredients, I was going to make it. Well, I did, and it was well worth it! A great breakfast item...they taste like I bought them from a bakery!

This was a wonderful recipe. I added walnuts, and 1/2 cup mollasses. Everyone really enjoyed them. Thanks!

This is a great recipe. I have whipped it up a few times now. My husband thinks I'm a kitchen genius! Reason enough to make these muffins! In fact I have a batch in the oven now.