Reviewed: Nov. 10, 2009

I really like this recipe. Except for using soy milk, I followed the recipe and although they were a little small, they taste great even tho there is only a scant 1/4 c. of sugar in them . I was looking for more recipes that use less sugar and this one is that meets that criteria.

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JEP

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Reviewed: Aug. 28, 2009

I was disappointed with these muffins, not much flavor and not a very nice texture. I will keep serching.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2009

This was very good and very moist. I love brand muffins and I used the Raisin Bran Crunch with the 3/4 wheat flour and 1/4 all purpose.

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shadygrady2244

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Reviewed: Apr. 24, 2009

I love bran muffins, and Raisin Bran cereal so this seemed like a no fail combo. I just tasted one of these hot out of the oven are they were pretty good for how easy they were to make. Though I did doctor them up: I used 3/4 whole wheat flour and 1/4 all purpose flour, 1 prepacked cup of applesauce, and I threw in some flax seed and whole wheat germ for added nutrition. I am sure with jam these will be a great treat.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Mar. 9, 2009

I read other reviews first and followed suit, using half the salt and halving the baking time. I used plain bran flakes because I'm not a big fan of raisins. I also crushed the flakes, added 1/2 cup of blueberries, 2 Tbsp. of honey, and about 1/4 cup more milk [I think this was due to letting the cereal sit for so long to soak up the milk], topped them with some oats and they were absolutely delicious. My boyfriend and kids loved them.. very moist. This one's a keeper!

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honeyB

Cooking Level: Intermediate

Home Town: Greenfield, Illinois, USA

Living In: Springfield, Illinois, USA

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Reviewed: Jan. 25, 2009

The taste of the muffin was very good. I gave it 4 stars and not five becuase they came out a little "tough". I am not sure if it was me or the recipe. Also, it made 6 muffins fit for an adult not 12 tiny baby muffins.

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renecancook

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Reviewed: Jan. 19, 2009

Pretty good - nothing real exciting. But, I was just looking for a bran muffin recipe. I did shorten the cooking time to 20 minutes. I used buttermilk instead of milk and oil instead of shortening. I crushed the flakes, added less salt, and added extra raisins. And cinnamon. Next time I would add a little more sugar and a little more cinnamon.

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cnrb1980

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Reviewed: Jan. 11, 2009

I first started making these muffins after I had my first baby and got handed a recipe book via WIC. These are quick and easy to make and are easily adaptable to use whatever fruit you have on hand. I've added Craisins, shredded apple, diced prunes or dates, shredded zucchini. For a little more pep, add in a tsp. of apple pie or pumpkin pie spice.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jan. 11, 2009

i doubled the recipe and used a can of sweetened (low fat) condensed milk in place of regular milk and added no sugar--used pumpkin puree instead of oil and used all whole wheat flour--had a half can of peaches to use up so chopped those small and added--turned out great! loved them

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gracie

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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Reviewed: Oct. 19, 2008

A nice, quick recipe for Bran Muffins that really don't taste like Bran Muffins! Very pleasant tasting. As I didn't have shortening, I substituted butter. The only change I would make would be to shorten the cooking time -- I was not careful enough, and after 26 minutes, the bottoms of a few of them were a little dark.

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Vee

Cooking Level: Intermediate

Living In: Sutton, Surrey, England, U.K.

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Reviewed: Oct. 17, 2008

Makes for a great base recipe for muffins using cereal. I doubled the recipe. I did use less salt, added cicnnamon and allspice, used cactus honey powder instead of sugar, used mashed overripe banana and a splash of oil instead of shortening, and used half unbleached white and half wheat flour. Oh and I used some raisin bran and some all bran and added chopped dates. I baked at 375 for 18min. lol, like I said great base recipe.

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acawthon

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Reviewed: May 18, 2008

I omitted the refined sugar and replaced with same measurement of honey. These came out great - not too sweet and full of fiber!

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Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 18, 2008

These were very good, not overly sweet, but sweet enough. Not what I'd call 'healthy' because of the oil/shortning and sugar, but a nice treat. My toddler is eating it as we speak, which is why I've given it 5 stars! Like other reviewers, I found the time given WAY to long. I cooked mine at moderate, for 15 minutes in my fan-forced oven and that was perfect. Also, I didn't grease my non-stick oven tray, and they came out cleanly. Will be making this again.

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MEGPACK

Cooking Level: Intermediate

Home Town: Nyabing, Western Australia, Australia

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Reviewed: Oct. 9, 2007

I altered this recipe by mixing in dried cranberries and nuts in with the batter. Instead of shortening, I used applesauce to make these muffins a little more healthier (i'm all about that). Also, I substituted 1/2 cup of whole wheat flour and 1/2 cup all purpose flour instead of a whole cup of all purpose flour. As suggested by other users, I decreased the salt to 1/4 tsp and added a tsp of vanilla. Also, I sprinkled some oats and cinnamon sugar on the tops of the muffins while they were baking to give them a little extra flavor and look. In the end, these bran muffins came out delicious and full of flavor!

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Patty

Cooking Level: Intermediate

Home Town: Sebring, Florida, USA

Living In: Rogers, Arkansas, USA

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Reviewed: Oct. 8, 2007

I read the other reviews and used 1/2 whole wheat and 1/2 regular flour, vegetable oil instead of shortening, and a little bit of honey, vanilla extract, and cinnamon. These were very easy and yummy! Will make them again!

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KIWIK77

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Reviewed: Aug. 16, 2007

These muffins were ok but not great. I love using the bran flakes cereal, but I think they need a bit more flavor. I'm going to try them again with maple syrup instead of sugar.

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Renee

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Reviewed: Aug. 3, 2007

These were great everyone loved them! They are great for company or just for the heck of it!

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Kiki

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Reviewed: Jun. 20, 2007

These muffins were really good. My husband loved them and didn't even know they were "healthy". I made a few changes: I used honey bunches of oats instead of raisin bran and applesauce instead of the shortening. They turned out very moist and sweet. They only took about 15 minutes to bake.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 16, 2007

These turned out great! I didn't change much, I used less salt, turned the temp. down to 375 and cook time to 20 min. They are perfect...topped with butter while they're still hot, mmm. I did crush the cereal and then measured it so they were more dense, but still light and fluffy. A great way to use up that leftover cereal.

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