Reviewed: Aug. 18, 2006

These were surprisingly good! When I saw the texture as they were coming out of the oven, I thought they were going to be bland and dry, but they were so moist and delicious! Even my picky husband liked them. I actually made 3 mini loaves instead of muffins and baked them for 25 min. I also substitued white flour for wheat and wheat germ for oat bran, becasue I didn't have either ingredients.

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CANDYLAND7

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: Peoria, Arizona, USA

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Reviewed: Aug. 5, 2006

MUCH better than expected, disappeared quickly.

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JOEEDAHL

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Reviewed: Jul. 25, 2006

These muffins were really good. I used oatmeal instead of oat bran, and used half frozen blueberries, half frozen cherries (it's what I had). They really are good. I was suprised at how much batter the recipe made, but even though it fills 12 muffin cups to the top, these don't rise much so they are perfect. Thanks for a great recipe!

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JENSG

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Washington, D.C., USA

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Reviewed: Jul. 3, 2006

These are really good. I used mixed berries and no walnuts. I will definitely make these again.

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miglet

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Reviewed: Mar. 8, 2006

These muffins were great! I did change the milk to soy milk. Couldn't tell the difference. The grandkids gave the a five also. I'll definitely make them again.

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Deci 31

Cooking Level: Expert

Home Town: Belfair, Washington, USA

Living In: Tahuya, Washington, USA

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Reviewed: Jan. 6, 2006

These are excellent. Very moist and chock-full of good for you stuff. I love convenient grab and go breakfast stuff and these are the perfect way to get my whole wheat and fruit!

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stressedcook

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

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Reviewed: Aug. 11, 2005

I made a few minor changes to make it even more healthy. I used applesauce instead of oil, and used extra blueberries but omitted the nuts. I also used two VERY ripe banana's and egg beaters. I did not have any brown sugar so I used 3 Tbsp vanilla sugar instead. The result was wonderfully moist but could have used a bit more sugar. Next time I'll make sure I have brown sugar!

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JuiceMom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 22, 2004

I just discovered recently that I love bran. So as soon as I found this recipe, I knew that I had to be the first to try it. I left out the walnuts (my husband hates them) and can't get buttermilk here so I used 2% instead. I had no problem following the instructions except for the fact that the recipe doesn't state exactly when to add the egg, sugar, oil and vanilla mixture to the rest. Anyway, the muffins turned out well and the only reason I'm giving the recipe four stars instead of five is because I think that the texture and taste of the bran would have been better if I had let it soak in the milk for ten minutes, as other bran muffin recipes recommend. Also, I think I might add a little bit of salt next time. One thing I really like about this recipe, though, is the banana flavour, which really goes well with the bran.

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