Reviewed: May 19, 2011

I rarely rate anything under a 4 but felt that this recipe can be excellent (complaints about if being runny) but should sit at least 5 hrs. (or overnight) before baking. You will see a big difference.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Apr. 19, 2011

The batter seemed too moist, but the muffins came out with an okay consistency. Overall the muffins were okay, but not exceptional. Kind of bland.

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3 users found this review helpful

Reviewer:

Tina

Cooking Level: Beginning

Home Town: Strathclair, Manitoba, Canada

Living In: Brandon, Manitoba, Canada

Reviewed: Mar. 20, 2011

Great use of a wealth of bran cereal I was gifted. I bought a bunch of bags of Hershey's cinnamon chips right around Christmas and stuck what I didn't use in the deep freeze so I was able to make these without substitutions. I ended up making a half recipe of this--12 muffins. To make it a little healthier, I used whole wheat white flour and cut the buttermilk by half and substituted homemade organic applesauce. I actually got exactly 12 muffins out of a half recipe of this--that almost never happens! 12 big muffins, as a matter of fact. 350 degrees for 20 minutes and they were perfect. Good with the cinnamon chips but I think these would be just as good with dried fruit (like raisins) or even chopped apples. It's really a good base for you to play with and make healthier (if you so desire) or throw in whatever you may have on hand. NOTE: The recipe does not say to soak cereal in milk. I've made bran muffins before out of bran cereal and I've always had better results if I soak the cereal in the milk/liquid for about 10 minutes before adding in the other ingredients. If you soak it, you won't have such an issue with wet batter, too. I think using whole wheat white flour helped with that a bit, too.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 8, 2010

These are great, just as they are! Why anyone would want to adjust this recipe is beyoned me.

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3 users found this review helpful

Reviewer:

Cooky McGee

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

Reviewed: Nov. 21, 2010

These came out really good with a few changes. I only used 2 cups of butter cream since everyone said it was runny, I used applesauce and olive oil instead of butter, and we added some frozen mixed berries for flavor. It made about 20 good sized muffins. Will make again! :)

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Reviewer:

Colleen26

Cooking Level: Beginning

Home Town: Ashburnham, Massachusetts, USA

Living In: Mesa, Arizona, USA

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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5 users found this review helpful

Reviewer:

amyb86

Cooking Level: Expert

Living In: Ames, Iowa, USA

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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Reviewer:

jmwallgren

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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11 users found this review helpful

Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Owen Sound, Ontario, Canada

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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3 users found this review helpful

Reviewer:

NICKERSON21

Cooking Level: Intermediate

Living In: Bergen, New York, USA

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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2 users found this review helpful