Reviewed: May 31, 2009

I've made these twice now, and have been a huge hit both times! The second time I made them I halved the recipe and added about 1 1/2 tbsp of wheat germ and substituted the oil for applesauce and like these MUCH better. They are much lighter than with oil! I hightly recommend!

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kmkaufman

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Reviewed: May 18, 2009

These were excellent, though I made substantial substitutions and changes. I gave the recipe five stars even though I didn't follow it exactly, because it still takes a good base recipe to work well with lots of substitutions. I halved the original recipe and made mini-muffins instead of full-sized ones. I ended up with 3 1/2 dozen minis. I didn't have any bran flakes cereal, so instead of the 2 1/4 cups of bran flakes the half recipe called for, I used 1 1/2 cups of natural wheat bran. I didn't have any buttermilk and also was a bit short on milk, so for the 1 cup of buttermilk I used 3/4 cup of regular milk with 1 tbsp of lemon juice, and I topped it off with 1/4 cup of soy milk. Someone had mentioned that they were a bit crumbly, so I added 1/4 cup of Applesauce. The mixture still looked a bit dry, so I added 2 more heaped tbsp on top of that. I also added 1 tsp of vanilla and increased the chocolate chips from 1/2 cup to 2/3 cup. They turned out great!

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Interplanet Janet

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Reviewed: Nov. 7, 2008

I followed the recipe exactly. The flavor was excellent, the only thing I wasn't fond of was that they were extremely crumbly. I will make these again, but I will have to add something(maybe applesauce) to give it some moisture.

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Amber

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Sep. 27, 2008

I don't know what I did wrong but these did not turn out that well. The texture was great (probably due to the bran flake cereal) but the flavor was a little bland. I made a few changes to the recipe by substituting half of the white flour for wheat flour and about 1/4 of the sugar for splenda. I also added more chocolate chips than the recipe called for (a little less than 1/4 cup more) and did not have buttermilk so just used milk. I didn't think that the buttermilk would make that much of a difference but maybe it did? I would still make these again but I think I would just add more sugar and they would be just fine. Overall, a decent recipe.

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Katie

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Reviewed: Sep. 20, 2008

I made these with whole wheat flour and Raisin Bran and they turned out great! Thanks for the recipe!

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Bonnie

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Reviewed: Mar. 30, 2008

Leftovers? ...what leftovers? I have made these twice already in just one week. I can't keep my hubby out of them. I also didn't have buttermilk on hand and prepared my own with milk and lemon juice. I also experimented and used peanut butter chips the second time around for variety and they are just as delicious. I also prepared a few in my mini muffin tins and baked until a cake tester inserted came out clean. Thank you for the recipe...this goes in my book with all of the other keepers.

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Sande McAtee

Cooking Level: Intermediate

Home Town: Rock Island, Illinois, USA

Living In: Viola, Illinois, USA

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Reviewed: Jan. 12, 2008

My husband and I really enjoyed these muffins. They were very delicious and my husband originally chose to rate them 4/5 he said the only thing that could make them better was raisins, but he changed his mind later. I'll give the raisins a try next time. Yield: 24 Muffins

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Kristina McLinden

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Reviewed: Oct. 13, 2007

What can I say...these were fantastic! I followed the recipe exactly as outlined (although I didn't have any buttermilk, so I had to make my own with a little bit of milk and lemon juice). I thought that the bran flakes gave the muffins a really interesting texture. I roughly crushed mine with a rolling pin, so they maintained a detectable 'crunch'. Next time I might give them a quick whiz in the food processor. Overall I ended up with 20 jumbo muffins - very filling, with just the right enough of sweetness. Just be sure to grease your muffin pan thoroughly - a couple of my muffins seemed to stick to the sides. I will definitely be making these again.

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Nicole Felice

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: May 7, 2007

These are Bran Muffins with a kick. They are moist and tasty, and all the ingredients are ones I have on hand without a trip to the store. I found they are better cooked without being in the paper cups. They tend to stick to the paper, but when cooked without them, with a little shortening to grease the muffin cups, they come right out, don't leave a mess and are moist all the way to the bottom and taste better. A great way to start any morning.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: Mar. 5, 2007

Absolutely delicious. Since this was my first time making these, I followed the recipe and they are wonderful!

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Mary Ellen

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Reviewed: Feb. 7, 2007

I changed the recipe just a bit by replacing some of the sugar with splenda and adding a tsp. of vanilla, but muffins were very yummy. I'm always looking for slightly healthy ways to add chocolate to my diet and this fit the bill! Also tried freezing the muffins as suggested--worked quite well.

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