The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Sep. 19, 2008
These muffins are yummy wonderful! I did make the following changes though. Used puréed pumpkin in place of the oil, 1/3 cup brown sugar and 1/3 cup of honey, 1 tsp. vanilla, 1/2 tsp. pumpkin pie spice. I made a praline topping of 1/4 c. each oatmeal, brown sugar, and chopped pecans mixed with 1 1/2 tbsp. melted butter.
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Cooking Level: Expert

Living In: Raymore, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Sep. 19, 2008
What can I say that hasn't already been said about these muffins? Wow, they are fantastic; light and fluffy. I made them exactly as written (minus raisins; didn't have any) and I would not change a thing! But I might suggest doubling the recipe because I am on my fourth one right now and still going strong! Thank you so much for this recipe!!
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Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

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The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
Reviewed: Sep. 8, 2008
these might have tasted better if i had followed the recipe exactly, but i used another reviewer's suggestion and added cinnamon, which created an odd taste with the bran. however, my coworkers loved them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Sep. 3, 2008
Absolute perfection!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Aug. 30, 2008
did not use oil - I used applesauce instead. Want to add carrots next time and cut back on sugar. Maybe try the non-fat yogurt instead of buttermilk too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Aug. 18, 2008
Unbelievable. I made this recipe and baked it in 6 large muffin tin last night for breakfast on the go this morning. Moist, delicious, and flavorful. My four year old wanted another one. I also have gestional diabetes and one large muffin didn't raise my sugar level too high. I will be making more and freezing them for a healthy-eat in the car on the way to day care- breakfast.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Aug. 16, 2008
Yummy! For buttermilk, combine 1 cup fat free milk with 1 tsp.-1 tbsp. of white vinegar. I used a whole teaspoon of vanilla instead of a half. I really liked the texture. They are light and fluffy on the inside, and crispy on the outside. They're also very filling and not too sweet. This is a very good recipe and I will make it again. :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Aug. 11, 2008
These are wonderful! I love bran muffins, but this is the first time I've ever tried to make my own. I wanted to make them as healthy as I could, so I altered the recipe a bit. I also doubled the recipe. The alterations are as follows: I replaced the buttermilk with 1% milk and 2 T. lemon juice (don't forget to let stand for 5 minutes); I replaced half the brown sugar with honey; omitted the vanilla and raisins (just personal preference) added 2/3 c. flax seed meal; replaced the oil with applesauce; and used all whole wheat flour. After baking, I brushed the top of each muffin with honey. Sooooo good and good for you, too!!!!
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Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA
Living In: Lolo, Montana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Aug. 6, 2008
The recipe itself is fine, I made no substitutions the first couple of times. There has been a significant problem however with getting the muffins to come out of the pan. Even using a nonstick pan, neither oil nor grease resulted in the muffins coming out of the pan in one piece. I won't try using muffin cups (they can't be recycled, only thrown into a landfill to harm the environment) and this is not a problem any other muffin recipes exhibit with the same pans. Regardless of how good the muffins taste, I'll have to forgo using the recipe again. A bowl full of muffin parts just does not appeal to my family.
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Cooking Level: Intermediate

Home Town: Clarksville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Aug. 5, 2008
I made two batches: one with dried cherries and one with blueberries. They're both good, but the blueberry ones are the best!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 30, 2008
Just made these and for my first time baking muffins, I'm very satisfied. The original recipe is wonderful and very versatile, considering how simple it is to make substitutions. I myself made a couple. For one, I used half a cup of All-Purpose flour and half a cup of Whole Wheat. I also used a cup of light vanilla flavor soy milk in place of the buttermilk which I did not have. Instead of raisins, I added some rolled oats to the batter as well as two tablespoons of natural maple syrup (the real stuff!). For garnish, I sprinkled some rolled oats. Overall they were simple to prepare and turned out great. This is a great recipe and a healthful one too!
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 25, 2008
Everybody loves when I make these - they're quick and delicious! I always sub a little bit of applesauce for some of the oil, and I sub some whole wheat flour for some of the all-purpose flour to make it a little healthier. No one notices and they taste great!
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 16, 2008
Pretty tasty for bran muffins! I made these with whole wheat flour and just added 1 more tbsp each of milk and oil, as well as 2 tbsp of honey, some flax seed, cinnamon and nutmeg. Didn't have any baking soda, so i used 3 tsp. baking powder and they turned out fine, just a little less puffy. Thanks!
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Cooking Level: Expert

Home Town: Gardner, Kansas, USA
Living In: Gilbert, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 16, 2008
perfect! I make these weekly now...I substitute apple sauce for oil and substitute honey, sugar and splenda for the brown sugar...everyone loves them. Stays moist for days. Thank you so much for this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 15, 2008
Awesome!! I used 1 cup plain yogurt for the buttermilk, omitted the sugar and used 1/3 cup maple syrup. I also used 1/2 white flour, 1/2 ww flour. No raisins. Soooo fabulous with cream cheese or a slice of cheddar!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 10, 2008
Tasty and moist! I substituted dates instead of raisins - great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 9, 2008
Excellent! Like others suggested, I doubled the vanilla! This is a keeper - I'll be throwing out my other bran muffin recipes! Thanks so much!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 1, 2008
Terrific recipe! I took the advice of others: doubled vanilla, applesauce instead of oil, whole wheat flour and chopped walnuts. I used a cup of raisins but soaked them first in boiling water to plump them up and then used a little of that raisin water to moisten the batter. Didn't have carrots to add so used shredded zucchini. YUM! Even my picky teenagers gobbled them up. Thanks for a very versatile recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 8, 2008
These are fantastic! I make a batch every week following the recipe exactly as written, except for the raisins. I use different types of frozen fruit or nuts to add some variety. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 8, 2008
YUMMY!!! Here's what I did: I used non-fat coffee rich with 1 T lemon juice instead of buttermilk (I wanted them to be non-dairy), used 1/3 c applesauce instead of the oil, 1/2 c white flour & 1/2 c whole wheat and increased the vanilla to 1 tsp. I used craisins instead of raisins and I also added 1/3 apple chopped and 1 mashed banana. I used All Bran cereal for the bran. I also replaced some of the brown sugar with splenda and added a squirt of honey. The muffins are amazing. I got 18 smallish ones from the batch. I never realized "healthy" muffins could taste so good!! I can't wait to make these again. I think I will cut down on the sugar because the fruit added so much sweetness. I will also try some of the other variations reviewers have posted. This seems like a fun recipe to play around with.
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