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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HADRAKE

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Aug. 23, 2009

very bland with a texture that is unappealing.

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cathyt

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Essexville, Michigan, USA

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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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Totaly Smert

Cooking Level: Expert

Home Town: Edmonds, Washington, USA

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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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Crystal Craig

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Reviewed: Sep. 17, 2008

These are delicious! Even my teen boys like them. Breakfasts in our house will be much simpler now. Thanks!

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LEFSEGAL

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Reviewed: Sep. 16, 2008

I just made this recipe and subbed in whole wheat flour instead of white and added a cup of raisins. These were absolutely delicious! Nice work, Brian!

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hawgwild

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

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Reviewed: Sep. 1, 2008

This recipe is great. I did a few changes though. Substituted 1/4c. apple sauce for half of the oil. I used Oat Bran instead of wheat bran. I used dried cranberries instead of raisins. And I also added a litte more molasses - maybe 1-2 tsp more. Oh, and used 1% milk with 1 tbsp lemon juice for the buttermilk. I may use all apple sauce instead of oil next time. Really great flavour and they weren't flat at all.

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JenniA79

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2008

Well , I always feel pretty lame rating a recipe low when everyone else rates it high.....but, this was bad.

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 30, 2008

What a yummy muffin. I think the molasses gives it a nice flavour.I'd give it more stars if I could.

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Roxanne J

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

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Reviewed: Apr. 13, 2008

The taste alone is worth five stars, I just had a few little problems with the result. First, they were super flat - I would have hoped that they would be a little more rounded. We didn't care for the raisins - we made half without, and enjoyed that bunch much more. Lastly, while the muffins are super moist, they fall apart quite easily. Not a big deal for at-home use, but if I was making these for a brunch or something, I'd like for them to be a little more stable. Overall, a great recipe though! Will definitely make again with a few changes. **Just made these again with applesauce instead of oil and "white whole wheat" flour instead of white -- they tasted just as great as before, so I'll stick with this healthier version. We love to eat them hot out of the oven with a drizzle of honey!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2008

These turned out great. I will make them again. The only thing I did different was that I added half and half oil and apple sauce.

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mimi100

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 17, 2008

Made the recipe as written, and it was great! Next time, I'll try subbing some of the oil for applesauce.

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A. Cole

Cooking Level: Intermediate

Home Town: Paradise Hill, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Mar. 3, 2008

We used to be able to buy bran muffins in the shops here in the UK, but they had not been around for years, so this recipe has been a godsend (and better tasting too). I have substituted the wheat bran for oat bran, and in place of molasses I use treacle. It's still very tasty!

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KLMMK2

Cooking Level: Intermediate

Living In: Woking, Surrey, England, U.K.

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Reviewed: Jan. 29, 2008

This muffin is amazing! it tastes perfect. i used applesauce instead of the oil and i tried adding a little cinnemon into it too. They turned out fabulous!

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sarahfrank31

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Reviewed: Jan. 14, 2008

Thanks for a great recipe! I love bran muffins and was looking for a recipe to make them. I do adjust this recipe somewhat. I substitute apple sauce for the oil, and reduce the brown sugar and molasses a little. Even my 1 1/2 year-old and 4 1/2 year-olds love these!

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Erin

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Reviewed: Sep. 4, 2007

This is a breakfast standby in our house! I love them, my three kids (5, 3.5, 2 years) love them, and even my picky husband puts up with them! I make a double batch at least twice a month. They freeze REALLY well; I can't tell the difference between fresh-out-of-the-oven and frozen-then-heated-in-the-microwave. And I'm PICKY when it comes to stuff being frozen! The changes I always make: regular milk instead of buttermilk, whole wheat flour, unsweetened applesauce instead of oil, no raisins and no molasses (I always forget to get it). These turns out light, fluffy, and so yummy!

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Jodi

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2007

Yum! Sweet, very tender, and delicious. I used nectarine sauce for more of the oil (random, I know), but that tasted really good! I also went generous on the raisins. Keeper! Thanks.

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Sinopa2

Home Town: Shoreline, Washington, USA

Living In: Claremont, California, USA

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Reviewed: May 23, 2007

I first made these muffins about 5 months ago. I make a batch every 2-3 weeks. I tried a few recipes before I found this one. I have made a few modifications: 1) Applesauce instead of oil -- I use cinnamon normally 2) 3/4 c. whole wheat flour and 1/4 c. white flour 3) I use powdered buttermilk and add an extra tablespoon of water 4) I wanted LOTS of fruits in my muffin so I add 2 cups of various fruits -very small diced apple, raisins-regular and golden, dried cranberries, dried apricots-cut very small, and I will be adding a small amount carrot shredded the next time I make them - BTW 2 1/2 cups of fruit was to much. THANK YOU BRIAN for a great recipe -- it is a staple around here now!

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Krisi

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Reviewed: Apr. 10, 2007

I have been looking for a recipe that calls for regular bran (instead of the bran cereal). This is delicious and easy. The only changes I made were substituting applesauce for the oil and I used half wholewheat flour. Thanks.

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LLSMITH71

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Reviewed: Feb. 28, 2007

yummy&healthy!! thanks for sharing the recipe.

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vinc

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Bran Muffins a la Brian

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