Reviewed: Apr. 23, 2012

This was the best recipe for bran muffins I have found so far. These were moist and very flavorful. Yum. Would make them again.

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Reviewer:

dfloyd

Reviewed: Jan. 31, 2011

Made exactly according to the recipe (except I used currants, rather than raisins, 'cause that's what I had). Tasty and nicely sweet, in a bran-muffin kind of way. Thanks! People need to realize that bran muffins seldom rise much above the rim of the tin ... it's the nature of the beast.

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Reviewer:

HSILCOX

Cooking Level: Expert

Home Town: Kennedyville, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Nov. 6, 2010

I switched out the oil for applesause and added some ground flax seeds, but otherwise followed the recipe the first time I made these. They were tasty but lacking the sweetness I wanted. Next time I made them, I added chocolate chips instead of raisins. I make them almost every week now and can't keep my husband away from them!

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Reviewer:

kerribeth1

Reviewed: Feb. 2, 2010

LOVE these muffins!!!! I will be getting married soon, and my hubby and I will love being able to just freeze these babies and pop em into the microwave for a quick, tasty breakfast in the mornings. I'd add a teaspoon of cinnamon next time, but besides that, absolutely perfect!!!

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Reviewer:

epeacock

Reviewed: Dec. 15, 2009

Loved it!! I used whole wheat flour and I only had white sugar so I put in more molasses...perhaps a lot more. I LOVE it. It's not dense even though I used whole wheat. They're so light and fluffy and rich. I love the molasses flavour. Oh ya...no raisins in the house, it's sweet enough without them!!

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Reviewer:

Leah

Cooking Level: Intermediate

Home Town: 100 Mile House, British Columbia, Canada

Living In: Aldergrove, British Columbia, Canada

Reviewed: Nov. 25, 2009

Great muffins! I've made these a few times and they're always so yummy. Just the right amount of sweetness and a great texture. The only thing i did differently, was substituted butter for oil-but i do this for all baked recipes. This was actually the very first recipe i saved in my box after joining allrecipes.com and in my box is where it'll stay! :)

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Reviewer:

lauries

Reviewed: Oct. 11, 2009

This recipe is awesome! I didn't have buttermilk on hand, but substituted 1tsp of white vinegar in 1 cup milk (let stand for 5 minutes after mixing). Light, fluffy and moist!

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Reviewer:

HADRAKE

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Cleveland, Ohio, USA

Reviewed: Aug. 23, 2009

very bland with a texture that is unappealing.

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Reviewer:

cathyt

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Essexville, Michigan, USA

Reviewed: May 25, 2009

Delicious recipe! I used honey instead of molasses. While the muffins were warm out of the oven, I added a teaspoon of a combination of honey, melted butter, and brown sugar to the top of each one. Kept them moist and gooey and delicious. Thanks for the great recipe!

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Reviewer:

Totaly Smert

Cooking Level: Expert

Home Town: Edmonds, Washington, USA

Reviewed: Feb. 24, 2009

Excellent recipe! My man and I love it as a low fat snack. I substitute the oil with apple sauce, use low fat buttermilk and typically add a bit more raisins. To switch things up as I make at least a batch a week, I will sometimes use honey instead of molasses and blueberries with cranberries instead of raisins. Thanks so much for this now staple recipe!

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