Reviewed: Jan. 31, 2011

Best at 375 for 14 Min. Great light 8 muffins. Used 1/2 AP Four and 1/2 wheat. Will probably add the banana others suggested next time.

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Reviewer:

ECampbell

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Lolo, Montana, USA

Reviewed: Jan. 9, 2011

DELICIOSO! I actually put in an overripe bananna and an apple in it and skipped the salt. Also, I used 50% more of the bran flakes, flour, milk for a standard 12 muffin pan. This was soo easy and I don't bake. Highhly recment the apple and banana.

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Reviewer:

genetix

Reviewed: Nov. 24, 2010

If ever a recipe needed tweaking it's this one. I made them because I needed a recipe with milk instead of buttermilk. My muffins developed a tough crust and were very small. I got only 9 from a recipe that said it yielded 12. The flavor was very good and I will make them again, but bake them at a lower temperature. I will also use whole bran cereal and add more raisins or dried cranberries.

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Reviewer:

Maggie in St. Paul

Cooking Level: Expert

Reviewed: Oct. 23, 2010

These muffins are soo yummy! I made them because my daughter has tummy troubles and needed extra fiber in her diet so I thought these would be good for her. They were so delicious I had to make a second batch the day after I made them because the whole family loved them. I altered a few things to better suit my family's needs... First I swapped out the sugar for brown sugar, I added a cap of vanilla but I did double the recipe so half a cap should do if you follow the recipe. I also added about 1/2-3/4 cup of homemade apple sauce. I also made them mini muffins so I only baked for 16-20 min. We loved them like this but the next batch I used half white flour and half whole wheat, I didn't even notice the difference. I would recommend these over and over. They are great as a quick breakfast, snack in a school lunch, or before bed snack. soo yummy! thanks for adding the recipe :)

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Reviewer:

eapple87

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Niagara Falls, Ontario, Canada

Reviewed: Oct. 21, 2010

I'm not sure what I did wrong, but I ended up with something between a muffin and a scone when I baked these. They're still very good.

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Reviewer:

HellGirl

Cooking Level: Beginning

Home Town: Mississauga, Ontario, Canada

Reviewed: Oct. 5, 2010

I made these twice. The first time I used butter and whole wheat flour. They were OK but very greasy and salty. The next day I made a batch with applesauce instead of the shortening, whole wheat flour, half a cup of frozen wild blueberries and half the salt. (Both times I used skim milk with no problem.) PERFECTO! The next time I am going to sprinke some sanding sugar on top for a little sweetness, as they are only mildly sweet. Oh, I only got ten muffins with both batches. I also recommend no liners; they will stick. I love these; a perfect quick breakfast.

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Reviewer:

COOKINBIGMEALSEVERYDAY

Cooking Level: Intermediate

Reviewed: Sep. 22, 2010

Yum! Very nice for a simple muffin! I think 30 min. is too long though. I only put the muffins in for 15 minutes and they came out perfectly. I also took Patty's suggestion and added oats and cinnamon on the top before putting them in the oven. Very nice touch!

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Reviewer:

Angie

Home Town: Pembroke, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 17, 2010

pretty good - easy

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Reviewer:

Patti

Cooking Level: Intermediate

Reviewed: Jul. 12, 2010

I love this recipe just of the simplicity factor. I have made it only a few times and almost have it memorized. I also let it sit for just a bit to let the flakes soften up and I use whole wheat flour and substitute apple sauce for the shortening. I also have cut back on the sugar a little. I have added fresh blueberries, cranberries and more raisins. We like ours loaded with yummy stuff. I have added a bit more apple sauce until the consistency is right otherwise it was a bit dry. It is a great recipe for people who like to "Tweak" recipes to their likening. I did try and use paper cups and that was a disaster. Almost all of the muffin stuff to the cup. I am going to try and freeze them to see how well they hold up so I can take some camping too.

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Reviewer:

momma blue eyes

Reviewed: May 8, 2010

These were yummy, moist muffins. I used margarine instead of shortening, whole wheat flour, added no salt at all, and put in walnuts, and they tasted great. In my oven they only took 8 min, so watch them carefully!

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