Reviewed: Jan. 20, 2008

absolutely delish! thank you very, very much - i added some extra sugar [about 1 cup total] and more cinnamon. i was hesitant to use the bran cereal, but the flakes really melted into the batter completely and you couldn't tell they were there! this was a great use for the stale bran cereal i never ate.

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TAIYYABA

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

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Reviewed: Jan. 10, 2008

These muffins are great and my toddler loves them! I cut the sugar to 1/2 cup and used All Bran cereal then threw in some raisins. Delicious and a great way to sneak some veggies in!

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KIMCA

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Reviewed: Dec. 2, 2007

these are so good!! i just took them out of the oven, and my boyfriend crushed 2 of them. he said they were the best muffins i've made so far. i'll definitly make these again. kevin: "those muffins are fricking dynamite!!!"

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HisCook

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Oct. 16, 2007

I made these this morning when my 3 year old asked for carrot muffins (he's learned that carrots help you see better so he always wants carrots:)) They are absolutely delicious! I love it when something that tastes this good is actually healthy too! I used 1/2 cup whole wheat flour and 3/4 cup unbleached white flour. Thanks for a wonderful recipe.

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mellelady

Cooking Level: Expert

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Reviewed: Apr. 24, 2007

These were great, and my son gobbles them up. Be sure to grate the carrot and apple really small or it can make the muffins soggy.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Mar. 28, 2007

My kids love these muffins!

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HIREK

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Reviewed: Feb. 13, 2007

These were great! I used applesauce instead of the shredded apples, and left out the nuts increasing the raisin bran to 2 cups. My husband and two boys ate the entire batch in less than 24 hours. Who new that a healthy muffin could be so yummy!

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pepesme

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 11, 2007

These are moist and delicious. Great as an afternoon snack with coffee or tea! I've made them with varying amounts of whole wheat flour but find that they're almost too hard to swallow if made with anything more than 50% wheat flour. I also like to either add more buttermilk or cut back on the flour by a few tablespoons. The additional 3/4 cup of flour is a misprint..it should be 3/4 cup of sugar. I've seen this recipe here before and it didn't have that mistake.

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MONKAREE

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2007

Super healthy--the 3/4 flour is incorrect. I used 1/2 cup raw sugar and 1/4 cup honey--yummy! Also, you could use some ground flax seed as part of your flour mixture. I also used half white and half wheat flour.

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MilesMom

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Reviewed: Jan. 28, 2007

These were great.Very light and fluffy tasting. ( I added 1 tb spoon baking powder ,otherwise they might turn out a little too flat) Also used ground flax instead of the walnuts. Thanks .It's a keeper.

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ASTRID

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Reviewed: Dec. 7, 2006

I made a few changes, but overall this muffin is tender and moist and packed with flavor. I added an entire carrot and apple, and used wheat chex instead of raisin bran and used 1/2 cup brown sugar. I would soak the chex in the buttermilk if I made them again just to soften the cereal a little. Added 1/3 cup raisins as well.

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