Reviewed: Sep. 30, 2009

Thanks for this recipe! The muffins turned out perfect - nicely risen and moist. I used Flax Plus flakes, soaked them in the milk first, and used a Kitchenaid stand mixer to mix the batter. I also disobeyed the instructions and made some the first day and they were great!

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poparna

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 29, 2009

I did not like these at all, but my son did. I followed the recipe to a t, using store brand bran flakes. They taste to me like a plain, buttermilk flavored muffin with bran flakes mixed in. The bran did not dissolve/distribute at all. Other recipes usually have you soak the bran in the milk, I think I should have. Anyway, sorry for the not so good review, just not my taste. My son will be happy though, cuz there is a lot of batter:)

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RACHIEH

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Zeeland, Michigan, USA

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Reviewed: May 19, 2009

I too subbed applesauce for the shortening & used whole wheat flour. I also used nut milk with a big of vinegar added, & used raw sugar. Great taste, was moist & had the benefit of being low-fat. Next time I will reduce sugar to 2 1/2 c., as the muffins were a little too sweet.

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BADGE

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Penticton, British Columbia, Canada

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Reviewed: May 11, 2009

These were good, but I was expecting a darker, more "bran" type of muffin. I'll keep on looking here, but I think I need one that has more than just bran flakes in it. I found that these were very dense too.

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Laurie

Cooking Level: Intermediate

Home Town: Natick, Massachusetts, USA

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Reviewed: Apr. 20, 2009

I love this recipe! I modified it though to make it low fat, I replaced the melted shortening with applesauce and just a couple of tablespoons of canola oil. Wonderful!

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Dana

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Reviewed: Apr. 18, 2009

These were the most amaxing muffins I have had in long time. I changed nothing except added 1 cup raisins. They were most but would probably bake for another few minutes because of the higher elevation over 6500 feet and I put them in when the oven was only at 250 degrees but would still bake about another 5 minutes very carefully watching them. But all I could say was WOW. thnaks for a great recipes and a certain KEEPER for sure. Thank you for a great recipe.

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Pat K

Cooking Level: Expert

Living In: Overgaard, Arizona, USA

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Reviewed: Mar. 26, 2009

Excellent flavor. The children loved them.

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LizMahoney

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Reviewed: Feb. 26, 2009

I also had my doubts about this one, but thought i'd take a chance. Really good! Ma de a couple of substitutions as others did: a little honey, half whole wheat flour, applesauce for half the shortening, and I had All Bran (the little twigs) to use. I baked two in muffin cups in my toaster oven that has a bake feature, and they came out beautifully. Nice crispy top, soft inside, not too sweet, and not at all like a "Bran Muffin". We'll make these again and again, I think.

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Wease

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

These muffins are awesome. Used applesauce not shortening. Halved the salt. Whole wheat flour instead of white. Moist, full, but not heavy. So tasty!!! I've never made muffins before, but these came out so good, I'm going to be expanding my muffin making. Excellent, thanks for the recipe. Way better than some fatty version from DD.

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Augie

Cooking Level: Intermediate

Living In: Newark, New Jersey, USA

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Reviewed: Dec. 19, 2008

Wow....these were awesome!!!! We were looking for a way to add more bran/fiber in our diet and these muffins take the cake (ha ha...) We followed the advice of another reviewer and subbed 4T of honey for 2/3c white sugar, subbed whole wheat flour for half of the all purpose flour and sprinkled brown sugar on top. I also added about 1 t of cinnamon to the batter and made some raisin/walnut muffins and some choc chip/walnut muffins. My husband loves them and they would be great for company...make the batter days ahead of time and just bake them fresh in the morning!

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ROWAN1099

Cooking Level: Intermediate

Home Town: Glenmoore, Pennsylvania, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jun. 16, 2008

I didn't care for this recipe to much, but I did make my own changes to it. I used soymilk w/vanilla flavor instead of milk. It gave it good flavor, but it was really sweet. I think if I had not used the soy it would have been so sweet. I don't think I'll make it again!

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monie

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Reviewed: May 10, 2008

This was my first attempt at bran muffins and they were awesome! I did halve the sugar, add a tbsp. of honey & sprinkle the tops with brown sugar before baking. I will try adding walnuts or cranberries next time, but they are great "plain".

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CLOVER4TATTOO

Cooking Level: Expert

Home Town: Idabel, Oklahoma, USA

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Reviewed: Apr. 7, 2008

I have been making these muffins for years and I just love them. The only changes I would make is to decrease the sugar to 2 1/2 cups, 8 tsp baking soda, 5 cups flour, 3 cups Bran Flakes and 2 cups All Bran or Bran bud cereal. I also added 1 cup of raisins and 1 cup of sliced dates. Cook at 375 for 20-25 minutes.

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Joan Stroud

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

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Reviewed: Jan. 29, 2008

Very impressed! I was a little skeptical as the batter looked strange with the whole bran flakes but end result was terrific. I added 1 tbs vinegar for each cup of milk instead of buttermilk. I also added fresh whole cranberries to my first batch and they were oh so good! )Try it yourself!)

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Gent

Cooking Level: Beginning

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Reviewed: Nov. 13, 2007

This great recipe has been a family favorite for years. Great to find it here! We like to use half bran flakes and half bran buds (like Grape Nuts). So yummy! My kids love to dip the muffins in sugar while they are still warm. I also double it even though it makes so much because IT LASTS 3-4 WEEKS IN YOUR FRIDGE!

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Amanda De Leo

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Reviewed: Aug. 5, 2007

These were good! I wanted muffins right away so I played with what I had read in other recipes. I used Fiber One cereal which is in pellet form and already sweetened with splenda. I crushed it and added the buttermilk to soften while I mixed the dry ingredients. I only used about half the sugar. after I let the batter work and get bubbly, I folded in some chopped apple and topped the unbaked muffins with cinnamon and brown suger. This was fast and easy and made a pretty nice muffin!

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Cathy

Home Town: Ravenna, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: May 26, 2007

This is my grandma's famous bran muffin recipe with one minor change...she adds 2 cups shredded wheat to 4 cups of all bran (instead of bran flakes) and then adds 2 cups boiling water. Allow to soak up & cool and then combine with remaining ingredients (all the rest are the same). It's ready to bake after that and doesn't need to refridgerate for 24 hours. I guess the hot water takes care of softening the ingredinets instead of 24 hours in fridge. Her recipe says the batter will last 4 weeks. I only link these bran muffins and they are my fav when compared to all other types of muffins. I love them with all fruit strawberry preserves. You must try them. I'm gonna try with the suggestions of applesauce, whole wheat flour and 1/2 sugar 1/2 splenda to see if the increase in nutrition doesn't compromise the awesome taste.

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