Reviewed: Apr. 25, 2009

These were incredible! Like other users, I used plain non-fat yogurt for the buttermilk, whole-wheat flour, 2 egg whites for the 1 egg, home-made unsweetened applesauce for the oil, and about 1/3 cup of honey instead of brown sugar. I also didn't have any wheat bran, so I used my food processor to grind up All-Bran cereal. So delicious!

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tae5763

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Reviewed: Apr. 20, 2009

These bran muffins are excellent! I made them yesterday. We had company and the disappeared very quickly. I will have to make another batch this weekend. Thanks for the great recipe.

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Country Cook

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Scarborough, Ontario, Canada

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Reviewed: Apr. 19, 2009

For once I didn't change a thing except to use frozen blueberries in place of raisins and add extra vanilla. Moist, full of flavor, and so yummy! I am so impressed. Next time I will try half honey half molasses. I think you can't go wrong with fruit/sweetener/liquid changes. The perfect base recipe,that is even perfect with NO changes. Thank you!

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 18, 2009

This recipe is amazing and easy to tweak to your tastes. I replaced all of the oil with applesauce and reduced the sugar by half. After putting the batter in the pans, I topped each muffin with a bit of cinnamon and sugar. They make for the perfect snack because they're healthy and filling! They are surprisingly moist, too.

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Mr. Beetty

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Reviewed: Apr. 16, 2009

I made these once before-(exact same recipe on the package of wheat bran) and they turned out good but dry-so i baked them this time with about a 1/4 cup of shredded sweetened coconut and i used melted crisco butter flavour shortening instead of oil.Also used more raisins because i like them. Turned out great. Taste divine fresh from the oven!

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Charlotte

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Reviewed: Apr. 16, 2009

This is my favorite bran muffin recipe now. My only change was to add molasses because I like a darker, stronger flavor. Very yummy!

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blackscrapcat

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Reviewed: Apr. 11, 2009

Love, love, love them.

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Cappi

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

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Reviewed: Apr. 11, 2009

I used applesauce instead of oil. They were moist but still kinda grainy. Maybe I should use less bran. I used fat-free buttermilk.

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kbrown7k

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Reviewed: Apr. 10, 2009

Excellent base recipe. I modified it heavily. I used 1 c wheat bran and 1/2 c oat bran (instead of all wheat), and added 2 tbsp flax meal. Instead of buttermilk, I used 3/4 c Greek yogurt (whole, plain) thinned with soy milk to make 1 1/4 c. Instead of AP flour I used 1/3 c quinoa flour and 2/3 c whole wheat flour. I also added a pinch of pie spice with an extra (tiny) dash of nutmeg. I used a scant 2/3 c brown sugar (dark) instead of level cups, increased the vanilla to 1 tsp, and added 2 tbsp shredded coconut. Instead of raisins I used 1/3 c snipped prunes. Finally, I topped it off with a sprinkling of amaranth and turbinado sugar. These are quite possibly the best muffins I have ever eaten--incredibly moist and flavorful, with the perfect texture, neither dense nor fluffy.

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seastorm

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Reviewed: Apr. 1, 2009

Simply divine! I wanted to make the recipe a little healthier without going too crazy, so like others, I substituted apple sauce for the oil and used 1/2 C whole wheat flour and 1/2 C regular flour to pack in more fiber. I also used slightly less sugar but it's still perfectly sweet. I've been eating these for breakfast with a nice shmear of peanut butter for extra protein - it holds me over until lunch! I use all organic product and free range "happy" eggs which makes everything taste that much more wonderful. You will love these! Now I'm going to try and make them with blueberries...

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Jendi

Cooking Level: Intermediate

Living In: Bainbridge Island, Washington, USA

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Reviewed: Mar. 30, 2009

Made exactly as written and they were absolutely DELICIOUS! Thanks for a great recipe Janet!

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Glitter aka sparkles/katiem

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

These muffins are great! Just used the healthier replacements suggested by others: replaced butter milk w/tbspn of lemon juice and nonfat milk (total 1 cup) and used fiber one cereal cuz it was only bran cereal i had and replaced the oil w/cinnamon apple sauce. Made exactly 12 reg. size muffins. My 3 & 5 year old kept wanting more and I didn't feel like I was giving them junk food! They loved the raisins in them too. Thanks for the great recipe!

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Lisa

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Reviewed: Mar. 24, 2009

i substituted 1/3 cup applesauce for the oil. turned out great. needed to cook for 20 min in my oven. i didnt have raisins though. :( i know they would be so much better with the raisins! will definently make again

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stephaniestennes

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Reviewed: Mar. 23, 2009

This muffin was too dry for me. Of course, I'm doing a review on a bunch of changes I made, so it's probably my fault. I subbed banana for the oil, added 1/3 cup coconut, added 1/2 tsp vanilla extract and 1 tsp coconut extract, used egg whites instead of egg, and sprinkled cocnut on top. I will try to make these again, but maybe put some more banana in or find a way to soften the bran more.

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Me

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2009

I added a mashed banana and 1/2 cup dried blueberries to the recipe. Instead of wheat bran, I used bran flakes and microwaved the flakes and milk until warm instead of letting it sit for 10 minutes. Turned out wonderful!!!

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Kntrgrl

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Reviewed: Mar. 19, 2009

Wow this muffins were Perfect! I have been making bran muffins for the last 3 weeks with 3 different recipes and this is hand down the best one by a long shot. I think the buttermilk is really what makes the difference (I used lowfat)Next time I will add chopped walnuts too! Thanks for a fantastic treat!***update*** I have been subbing apple sauce for the oil, use only whole wheat flour, adding 1c flax meal, and reduced the brown sugar to 1/3c. Still fantastic!!!!!!!

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Pilotwifey

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Mar. 19, 2009

I was really surprised how tasty these were! I halved the recipe (using 1 whole egg) and they were wonderful! --For wheat bran, I ran Fiber One through the food processor and let that soak in the buttermilk. I also used whole wheat flour instead of all-purpose. Added a few tablespoons of flax too. --Followed the recommendation of another reviewer and brushed the tops with honey after they were out of the oven...so glad I did this! I shared with another health-conscious coworker and she thinks they're tastier than her usual bran muffins. I'm looking forward to using this again and experimenting with other ingredients.

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Mar. 18, 2009

Great basic recipe. I just subbed applesauce for the oil and added cinnamon and nutmeg, only cause I like it. I split the recipe in half and added blueberries to one and strawberries in the other half. They were great I will definitely make again. I can added anything to them, GREAT!!

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preta75

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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Reviewed: Mar. 12, 2009

These are my idea of great bran muffins--not the overly sweet, cakey commercial kind, but light and pleasantly chewy. Perfect for breakfast. Like others, I substituted (unsweetened) apple sauce for oil. I also used skim milk with lemon juice because I had no buttermilk on hand.

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Roseann C.

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Reviewed: Mar. 12, 2009

AMAZING! I made one batch of 12, and it was gone in a day. It was amazingly moist, and for once, my mother did not complain about too much sweetness. I took the other reviewer's suggestings and substituted apple sauce for oil. I also added a bit of coconut and chocolate chips. Instead of vanilla (which I seem to have lost), I added cinnamon. And since I did not have butter milk, I substituted it with milk and vinegar. Also substitued whole wheat flour for white. The only thing that I didnt like was the raisins. The flavor clashed with the coconut and the chocolate. I'll be leaving that out next time.

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elmo

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Classic Bran Muffins

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