Reviewed: Nov. 5, 2009

I had to add about an extra cup of flour because the batter was really runny, and I didn't use the cinnamon chips because I didn't have any--just increased the ground cinnamon. They were awesome--we loved them!

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amyb86

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Reviewed: Apr. 24, 2009

This recipe doesn't work! I followed it exactly as is and my batter was literally liquid and I had to pour it into the muffin tins. They also didn't raise (even with 2T baking powder!). The up side is that they still taste pretty good even though they look like flat little hockey pucks! I have NO idea what I did wrong!

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jmwallgren

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Reviewed: Apr. 29, 2008

I really liked the idea of this muffin, but the recipe as is doesn't work. I revamped it as follows: 2 1/2 cups whole wheat flour 1/4 cup brown sugar 1 tsp each of baking soda, baking powder, cinnamon and vanilla 1 1/2 cups buttermilk 1/8 cup canola oil 1 egg 1/2 cup cinnamon chips In a large bowl combine all the wet ingredients, mix throughly. Add cinnamon, baking soda and baking powder. Add flour and stir until almost all flour is mixed in, add chips and stir to combine. Fill greased muffin tins, I got 12 large muffins, bake at 350, check at 20 minutes, my oven bakes hot, should take 20-25 minutes

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Jan. 14, 2008

FLAT. I was sooo disappointed with this recipe, I had high hopes with the cinnamon chips sounding so good, but they didn't rise.

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NICKERSON21

Cooking Level: Intermediate

Living In: Bergen, New York, USA

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Reviewed: Oct. 1, 2007

I did not care for this recipe. But my husband and brother in law liked them and that's who I made them for so I guess they passed. I omitted the cinnamon chips for a healthier muffin....I'm assuming that's what made them taste good. Although I would never eat these, the weird boys that live with me will so I will make them again.

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prettyshoes

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

Living In: Detroit, Michigan, USA

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Reviewed: Jun. 1, 2007

A really great recipe! It makes a nice quick and filling breakfast. I add a cup and a half each of raisins and walnuts - yummy!

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framboise200

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Reviewed: Apr. 22, 2007

I have found, for the best results to let the batter sit for about half an hour to allow the bran cereal to thicken it up. I also make sure to crush the bran into the measuring cup when measuring out the cereal. This recipe has a nice mild bran flavor to it and my kids love them.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2004

I followed this recipe exactly as written, and the muffins turned out terribly. The batter was extremely thin, and all of the cinnamon chips sunk to the bottom of the muffins.

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DMHATHCOTE

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Reviewed: Feb. 24, 2004

This is a nice muffin. I especially like the "cinnamon chips" thing! It adds flavor and texture. Some reviews rave about this recipe as being so "healthy"- but I beg to differ. Don't get me wrong, these are really good, but eating a muffin is like eating a piece of cake (flour, butter, sugar, etc). Just because you throw some bran in a recipe, isn't going to make it "healthy." :) This recipe is definitely tasty though.

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MOE123

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Reviewed: Feb. 6, 2004

Wow, I have NEVER tasted a better muffin in my life and I am not kidding!! Although I always try to lean my recipes out a bit to make them more healthy. I used FF Half/Half and substituted applesauce for the butter with just a splash of olive oil. I also use Whole wheat or Oat bran Flour and mix half and half with the white flour.

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janv

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Reviewed: Sep. 10, 2003

Very good. I cut the cinn. chips in half though to cut back on some of the fat and they still tasted great. Also, I didn't have to bake mine for quite that long so you might want to keep an eye on them. Great muffins!

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DEEREMEL

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Reviewed: Jun. 17, 2003

I have to say this is the best bran muffin recipe I have ever made AND tasted!! The cinnamon gives these muffins a delicious flavor, and the buttermilk adds an incredible moistness!

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