Reviewed: Jun. 10, 2009

This is absolutely the best bran muffin I have ever eaten. Made mine with buttermilk and 2 tbspof regular milk. Use raisin bran cereal instead and only 1/2 cup of brown sugar. Neighbors thought they were the best. Thanks for the recipe.

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Dee Scarpellino

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Reviewed: Jun. 9, 2009

I just made a batch of these last night and they're gone. My 2year old daughter loved them. So they must be great. Will make again but I'll double the recipe.

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Sheryl

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Jun. 8, 2009

My husband loves bran muffins, and he absolutly love this recipe. I made it as directed and I thought they turned out delicious and were easy to make.

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minnowgirl-baker

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Reviewed: Jun. 5, 2009

I've made these probably a dozen times. Like many others, I've used regular milk + lemon juice in lieu of buttermilk. I've also subbed 1/3 cup of applesauce for the oil with no real issues (it does make the muffins more moist/sticky and they seem to spoil faster, though). I've never used raisins, only Craisins or chocolate chips - or both. This is a really great standard recipe for bran muffins.

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Laura

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2009

This is a really good bran muffin recipe; however, I did change it to adjust for my taste in bran muffins. I added 2 mashed, ripe bananas (rather small ones) and substituted real butter for the oil. They came out moist and delicious. I cooked them exactly 15 mins. YUMMY!

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Granny

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Eugene, Oregon, USA

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Reviewed: May 29, 2009

I made this recipe almost exactly as written, and thought the sugar could be decreased to 1/2 cup or even 1/3 cup. I used oil and loved the texture it gave. I did add some coconut and rolled oats.

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Ashton

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

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Reviewed: May 28, 2009

Good with dried cranberries! They absorb some of the moisture and the cranberries end up plump and moist. Delicious and healthy!

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maddiekg

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Reviewed: May 23, 2009

I loved these! They were super yummy. I added dried cranberries instead of raisins, apple sauce instead of oil, 2 egg whites instead of one egg, and a 1/2 tsp of cinnamon. Great for breakfast!

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rayne

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Reviewed: May 21, 2009

I wouln't make these again, i like bran muffins with fuller flavor.

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Shaundra G

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Reviewed: May 20, 2009

Yum! I really enjoyed these, they were actually better the third day. I used half the amount of sugar, applesauce instead of oil, half whole wheat and half white, oatmeal/oat bran/Ezekial's version of grapenuts instead of wheat bran, and a mix of dried currants and blueberries instead of raisins.

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LCANN

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Reviewed: May 17, 2009

Yum Yum! We used dates instead of raisins. It's a keeper!

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wife-girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: May 17, 2009

Make regularly - great for packed lunches / breakfast on the run. I substitue applesauce for the oil, reduced the sugar slightly, and use half raisins / half golden raisins, or sometimes dried cranberries. Keep really well up to 3 days in a tupperware tub.

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WelshRosie

Home Town: Cardiff, Glamorgan, Wales, U.K.

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Reviewed: May 14, 2009

Very good, and they make you feel good for being healthy. I took other reviewers' advice and replaced most the oil with unsweetened applesauce. I used just 2 tsp of oil and the rest applesauce. I also used honey instead of sugar, and added a 1/2 tsp of cinnamon. I think next time I will add more cinnamon, some shredded carrots, and will try some whole wheat flour. I may even throw in some pineapple tidbits.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: May 10, 2009

I now make these every week they are so good. Substituting applesauce for the oil, KAF's white whole wheat flour, Splenda brown sugar blend, and light buttermilk bumps the calories to just under 100 while the muffins taste exactly the same. Satisfies my sweet tooth and I don't feel guilty. This has got to be the best muffin recipe out there. 5 STARS!! Absolutly lovely.

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STACYMALA

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Reviewed: May 10, 2009

Very tasty, but I added some applesauce and mashed bananas for more sweetness/flavor

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Carey

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Reviewed: May 9, 2009

I substituted applesauce for oil and EggBeaters for the egg. Also added one medium shredded zucchini and some pumpking pie spice. They were delicious

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Kerry

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Reviewed: May 5, 2009

This was AWESOME! Substituted vanilla yogurt for the buttermilk and applesauce for the oil. Have had many compliments and my 6 year old asks for it!!! That, to me, is the best part.

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Jenybunbun

Cooking Level: Intermediate

Home Town: Warsaw, Virginia, USA

Living In: Toledo, Ohio, USA

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Reviewed: Apr. 29, 2009

Very Good! I also used apple sauce in place of oil.

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MaggieMay

Cooking Level: Intermediate

Living In: Chico, California, USA

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Reviewed: Apr. 28, 2009

I doubled the recipe and used frozen blueberries in place of the raisins. I also reduced the sugar from 1 1/3 cups to 1 cup. The yield was 18 muffins using 1/4 cup of batter in each muffin paper.

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