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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Reviewed: Oct. 20, 2005

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.

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Mary

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Reviewed: Aug. 17, 2005

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!

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hellionsmom

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Reviewed: Feb. 21, 2005

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.

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6 users found this review helpful

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dyoung

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Sanibel, Florida, USA

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Reviewed: Jan. 30, 2005

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!

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FABRICGIRL

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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Reviewed: Jan. 19, 2005

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!

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DD421

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Reviewed: Oct. 4, 2004

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

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BRETSHANNA

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Reviewed: Jul. 8, 2004

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.

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JWHORLEY

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Reviewed: Dec. 19, 2003

This is what a bran muffin should taste like! Thankyou to Latisha who said it was too dense, it was that"negative feedback"that made me want to try it.I`ve been looking for a dense and flavorful bran muffin and most often the sugar content is so high that is all one tastes. I use a"gold" whole wheat flour that I order from wheat Montana, it worked well in this recipe and it`s chemical-free.I also ground the raisins and then added some additional dried fruit blend consisting of cherries,blueberry and strawberry.I also added a scoop of no flavor soy based protein powder and got away with it! Thanks for a great muffin!

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LINDA

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2003

OK, this is the very first review I've ever actually done from probably 20 recipes I've tried. I love these muffins They astonished me. I've hardly used my bag of whole wheat flour for 4 years because everything I ever tried to make with it is dry. These are not dry. They are not sweet either. But they are very high in Fiber and vitamins. I think I'm going to try to add cocoa and some brown sugar to the recipe and choc. chips and try to get my daughter to eat them. I've been dying for a great bran muffin recipe that I don't feel guilty eating. Thanks so much for this. Oh, I also just added all liquid ingrediants together and dry together and then added them together. I don't know what size muffins that Alan makes but I made 24 regular muffin cup size muffins not 12. Couldn't find the barley malt flour so I just left it out. All the rest was exactly as the recipe stated.

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PVBOOSTER

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Reviewed: Feb. 25, 2003

THESE MUFFINS ARE REALLY GOOD AND TASTY. I ADDED CINNAMON CHIPS INSTEAD OF THE RAISINS, AND ALSO SPRINKLED A LITTLE CINNAMON SUGAR ON THE TOP. THEY WERE NOT TOO SWEET, BUT ADDED A LITTLE SWEETNESS TO IT. THE ONLY THING THAT CONFUSED ME, WAS IN THE DIRECTIONS, IT DOESN'T MENTION ADDING THE OIL, HONEY OR THE RAISINS. I JUST ADDED THE OIL AND HONEY TO THE LIQUID INGREDIENTS. REALLY GOOD MUFFINS! THANKS! SUE

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SUSIEQ96

Cooking Level: Expert

Living In: Kitchener, Ontario, Canada

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Reviewed: Jan. 31, 2003

These taste just you expect a bran muffin to. My kids wouldn't touch them (no surprise)but my husband and I liked them pretty well. Good roughage and good breakfast food. It was interesting to use some of the ingredients that were new to me.

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MCNERK

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Reviewed: Jul. 10, 2002

This is an excellent high fiber muffin recipe! and easy to make. Thank you Alan! I used buckwheat flour, egg replacer, soy milk and honey with the rest of the given ingredients and they came out great.

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