Reviewed: Jul. 6, 2009

They were good, not too sweet...i didn't have molasses, had to use corn syrup instead... and I was out of the baking soda so I threw it baking powder instead - mine were a bit dense, but very tasty! I will try them again with the proper ingredients.

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Amie

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Reviewed: Jun. 24, 2009

I have made 2 batches of these muffins now and the last was quite a bit better. I too used 3 tbs of molassis and 3 tbs of honey. I then added 1/2 cup sugar free sweetner. They were lighter and had just enough sweetner. I did put a little nutmeg, cinnamon and vanilla in too for a little extra flavor. We loved them

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Frontier_man

Cooking Level: Intermediate

Home Town: Marcus, Iowa, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Apr. 30, 2009

pretty good base recipe....i did have to add a few things to it. i added 1/4 cup brown sugar, 1/4 oil, and then whatever various berries and coconut i had around the house to put in. but im going to make them again with apples and raisins.

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carmen

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Reviewed: Feb. 11, 2009

I like the texture and healthfulness of this muffin, but it is *not* sweet at all. Next time I would try adding at least some raisins or dried cranberries.

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CATIETOD

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

These were just ok. I pretty much stuck to the recipe but used regular milk instead of buttermilk and I added some blueberries at the end. Even with the blueberries, the muffins were still not sweet. If I made this again, I'd add some sugar. The consistency seemed a bit off as well. I'm not sure how to improve that. But they were edible.

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MamaChef

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

Very good! I love the description below calling this a no-nonsense muffin, because it's so right! It has just enough sweetness with the molasses. The buttermilk is perfect, and it's quite healthy (you can buy a lower fat version) as it's a probiotic. The acid in buttermilk reacts with the soda, which helps with the leavening (so to get the best results, try making your own buttermilk with vinegar and regular milk or just use buttermilk). I love the huge amount of bran in this recipe! One tip though. I don't know what I did exactly, but somehow the melted (hot) butter hit the raw egg and the egg got cooked in my muffins! So make sure you cool your butter first before adding it in.

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Rosemarie

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

Not very healthy with molasses and buttermilk, so I substituted with 3 tbsp molasses, 3 tbsp wild honey and replaced buttermilk with vanilla soy milk. They taste just as good without the guilt!

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nhlawguy

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Reviewed: Jan. 5, 2009

Great recipe. I did substitute Splenda for most of the sugar, and used all whole wheat flour instead of any white flour. I also added blueberries to some of the muffins and those were good too. This is a good healthy muffin for breakfast.

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Lydia H Owens

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Nov. 10, 2008

I think the molasses flavor was too strong. Not my favorite.

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Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

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Reviewed: Oct. 11, 2008

This is an awesome recipe!!!! I did take one other's reviewer's suggestion, and used applesauce instead of butter, vanilla soy milk, cinnamon, nutmeg and cloves, When I ground up the allbran cereal in the blender, I added the soy milk with it so I didn't burn the motor out on my blender. I added a little extra cinnamon(about an extra tsp) and a little extra brown sugar (about 1 Tbs). Then to top it off I added a tiny bit of unsweetened cocoa. Dried cranberies are a nice addition.

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Mi

Cooking Level: Intermediate

Living In: Lakeland, Florida, USA

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Reviewed: Jul. 24, 2008

I really like this! I made it even a little healthier by using all whole wheat flour instead of some white flour. I added some wheat germ in place of a little of the flour. To help it rise well with all whole wheat flour, I used a little extra baking soda. I added some raisins... it was nice to add some sweetness. I don't think it needed any sugar added.

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jenniferjt

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2008

This is a good basic bran muffin recipe. I filled the muffin cups 3/4 full, and it made 14...nowhere near the 24 indicated. I added a half cup of raisins. They had the right amount of sweetness for me. I don't like an overly sweet bran muffin because I serve them w/ jam or marmalade. I will make these a regular at my breakfast table. A good, healthy, no-nonsense muffin.

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CUPSPINNER

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Reviewed: Mar. 27, 2008

I love these! I've been searching for good bran muffins for years, after having some quite awhile ago. I have finally found some I like. I also replaced 2 tbsp. butter with unsweetened applesauce, and added just a little bit of brown sugar (maybe 1 - 2 tbsp., I didn't have much left so I dumped it all in). I also added a cup or so of frozen blueberries. They are very good! I froze them so I could eat them a little at a time and they are good when thawed too!

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Ktietje85

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 20, 2008

pretty good... made my own changes. half recipe makes 12 small muffins. instead of buttermilk I used a milk vinager mix. I replaced molassess with .5 cup brown sugar. Ididn't have any bran on hand so I used 1.75 cups of whole wheat flour and ommitted the white flour. I recommend using 1 extra egg, the mix was sort of dry. orange zest mixes in nicely for a little kick. overall, nice and easy.

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saviloo

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Reviewed: Mar. 18, 2008

Thanks for all the suggestions for this recipe. It's 5 * because I added 1/2 c brown sugar and fresh blueberries! Delicious and healthy!

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LeeBt

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 16, 2008

I found them flat tasting. I can see why some have added a few spices and brown sugar. They are moist and easy to make.

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LINANGEL72

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Reviewed: Feb. 22, 2008

This was a fine bran recipe! Both kids ate them for breakfast without complaints! I made the following changes: used 1/4 c. molasses instead of measuring out 6 TBSP, added 1/4 c. packed brown sugar, used vanilla soymilk instead of buttermilk, used olive oil instead of butter. My baking time was 17 minutes - these rose very well. Thanks for sharing.

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Jennifer

Cooking Level: Beginning

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Reviewed: Dec. 18, 2007

I had to give this recipe 4 stars, not because they aren't great tasting, cause they are but the recipe stated you could use paper cups.....BIG mistake! The muffins stuck to the paper cups.

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cindy

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Reviewed: Oct. 31, 2007

Made these with some changes, added 2 apples shredded and peeled, cinnamon, 3 splenda packets, 1/2 tsp nutmeg, only 1 1/2 TB butter and did not have molasses...wish I would have. They turned out nice!

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Jen

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Reviewed: Aug. 13, 2007

I tried this for the first time today and loved them as is. Really yummy, especially out of the oven!

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donuts4me

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