Reviewed: Oct. 22, 2011

Great recipe! Very moist. The only changes I made was to add 1/2c brown sugar mixed in with the liquid ingredients, and I exchanged 1/2c of the bran for ground flax. They turned out great.

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Reviewer:

mem510

Reviewed: Oct. 2, 2011

Delicious! I made as stated but used honey instead of molasses and added some mixed dried fruit. I halved the recipe but now I wish I hadn't! These aren't very sweet, which is exactly what I was looking for, but other people might like them sweeter. I might add just a pinch of cinnamon or something next time for more depth and interest.

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MEDFORD63

Cooking Level: Intermediate

Reviewed: Jul. 6, 2011

umm who wants to eat a healthy muffin? i want FAT!

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FoodCritic

Reviewed: May 21, 2011

I tweaked this a lot because I was afraid it would be too dry but wanted it more healthy and to use oat bran and frozen blueberries which I had on hand - 2 cups whole wheat flour, 1 cup oat bran, 1/2 cup wheat bran, added 3/4 tsp baking powder, only 4 tbsp molasses and added 1/4 c brown sugar because some said not sweet enough, 2 eggs to make it more moist, 3 tbsp applesauce instead of butter, 3/4 c frozen blueberries and it was amazing! Still might not be sweet enough for some but it was just right for me and it was really, really, moist!

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Reviewer:

Wendy

Reviewed: Dec. 18, 2010

This was one of the better bran muffins I have made -- I think the molasses makes a big difference in moistness and flavor. I added one very ripe chopped pear (I needed to use it for something) and lots of walnuts, also ground flax seed which I add to most of my muffins. This makes a big batch.

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Reviewer:

Renee

Reviewed: Aug. 21, 2010

I was searching all over the internet for a good but very healthy recipe for bran muffins. I tried recipes from other websites including Americas Test Kitchen and Martha Stewart but still couldn't find the right one. This is a VERY GOOD recipe but I made it better and arguably healthier. I used all whole what pastry flour instead of half whole and half white. I used a 50%50% mixture of wheat bran and oat bran. As other posters have noted, the muffins are not very sweet so I also added a 1/4 cup of honey and a 1/2 cup dried berries. I used one egg and one white instead of just the one egg called for in the recipe. I also substituted canola oil for the butter. Lastly, I doubled the size and only got 13 muffins but they rose higher and had the traditional "muffin top" dome. In order to keep the calories down I can only have a half a muffin for breakfast though.

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Reviewer:

daniel Ayala

Reviewed: Aug. 20, 2010

I didn't listen to previous reviews about adding sugar and I was sorry I didn't. I was worried these muffins would not be sweet enough and I was right. They were definetely moist and with a little butter, I was able to tolerate the lack of sweetness, but I should have added sugar. I was not crazy about this recipe.

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Reviewer:

Buttercup

Reviewed: Jun. 28, 2010

I LOVE these muffins!!! So healthy, yet so tasty and moist! A winner! Thank you, Saundra.

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Reviewer:

Souzan

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: May 30, 2010

These were great, super moist BUT i did make a few changes. I added two very ripe bananas, 1 tablespoon honey and abot 1/4 flax seed, and some raisins. Perfect muffin for kiddos!

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Reviewer:

Dawn

Reviewed: Apr. 22, 2010

Great muffins! Was looking for something healthy and easy for breakfast. Made a few changes - replaced molasses with honey, buttermilk with regular milk, used all whole wheat flour and oat bran (was the only bran i could find), and replaced butter with applesauce. I added a cup of walnuts, 1 large grated carrot, 1/2 cup of crushed pineapple and 1 teaspoon each cinnamon and cloves. Still not sweet but I don't mind as I don't care for things too sweet. Make sure that you grease the pan! I used paper cups and the muffins stuck...what a waste of a good thing.

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