Reviewed: Mar. 3, 2009

This is a great recipe! I make mine with 1/3 cup unsweetened apple sauce instead of the oil and they turn out wonderful. I've made them twice and the second time I used orange flavored dried cranberries and they were really good! They would be great with any of your favorite dried fruits!

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healthy nurse

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Reviewed: Mar. 1, 2009

This is a pretty darn good bran muffin. I added more raisons in, after having soaked them in boiling water for a few minutes and drained. They were particularly soft. :-)

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uberjeanie

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Reviewed: Feb. 26, 2009

I thought these were wonderful - light and fluffy inside with a nice crisp top... but I would cut down on the sugar ever so slightly next time (personal taste).

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crooksette

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 25, 2009

Absolutely fantastic!! I added some oatmeal to the batter along with dried cherries, dried cranberries, and pecans -they disappeared very quickly and my husband is begging for more!

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J. Marsh

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

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Reviewed: Feb. 20, 2009

They were good for Bran Muffins-- I feel like they would have been a little better with banana or some other flavoring. I added a tsp of cinnamon and a little shredded carrots as well just to liven it up a little. Overall, not bad and tasty with coffee.

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Sarah

Cooking Level: Beginning

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Reviewed: Feb. 19, 2009

These were much better than I expected. I really enjoyed them plain with nothing on them even. I didn't have applesauce but so I had to use oil but I did do half wheat flour. I expected really heavy muffins, hard to eat, but these are soft and fairly light! Thanks!

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sarajane15

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Reviewed: Feb. 18, 2009

These were great! I added golden raisins and dried cranberries, and I substituted applesauce for the oil. My husband and two-year-old both gobbled them up!

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haley554

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Reviewed: Feb. 14, 2009

So yummy! I added about a half cup of chopped dates and only a small sprinkling of raisins. Very delicious and semi-healthy. I also used whole-wheat flour and non-fat buttermilk.

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Chandra7154

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Reviewed: Feb. 7, 2009

These are the best bran muffins I have ever eaten. I followed the recipe with 2 minor changes. I used a wheat bran cereal like "All Bran" and used regular whole milk with real lemon juice added. Thank you so much. I have finally found a bran muffin recipe that's a keeper!

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Dena

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Reviewed: Feb. 3, 2009

My power went off midway through the baking process. When these were raw long after they should have been done, it dawned on me that the oven had gone off w the power. I restarted, meaning they didn't even bake at the correct temp. They still came out delicious. My husband loved them. Thank you for a delicious recipe.

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d newman

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Living In: Holiday Island, Arkansas, USA

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Reviewed: Feb. 2, 2009

I make a batch of these muffins every week. Love the flavor and texture.

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Margo

Cooking Level: Expert

Home Town: Santee, California, USA

Living In: Lee Center, New York, USA

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Reviewed: Feb. 1, 2009

Very good muffins. Following the advice of another reviewer, I substituted applesauce for the oil, used 2 egg whites,skim milk and 2 egg whites for the egg, and Splenda brown sugar. I did not have wheat bran so I used 2 cups Raisin Bran cereal. I also added 1/2 teaspoon cinnamon. Will definitely be making more of these.

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doods

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Reviewed: Feb. 1, 2009

Loved these! Exactly what I was looking for. I omitted the raisins (personal preference) and substituted apple sauce for the oil in an attempt to be more healthy. On some of the muffins, I followed the advice of another reviewer and brushed the top with a little honey straight out of the oven...let me say this made them even better! I don't even need butter to enjoy these muffins. Also, they freeze nicely and make a great quick breakfast or snack. Thanks for the recipe! Will make these again and again.

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EMMYBECCA

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Reviewed: Feb. 1, 2009

So Yummy! I followed other suggestions and used unsweetened apple sauce instead of oil. I didn’t have buttermilk, so I used skim milk with a little vinegar. Also, I had oat bran instead of wheat bran so substituted that as well. Didn’t put the raisins in either. They are so moist and delicious, will definitely make these again.

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Erin

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

Really like this recipe, its better without the raisens however. Try roasting some almonds and peacans and bake with a little coating of honey. Chop them up fine and add them to this recipe. Adds a dash of sweetness and texture to this dense muffin.

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FaylinaMeir

Cooking Level: Professional

Home Town: Des Moines, Iowa, USA

Living In: Atlantic, Iowa, USA

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Reviewed: Jan. 27, 2009

Totally love them! I make them using applesauce instead of oil and only whole wheat flour and I'm not a fan of raisins so I've made them plain or I've used chopped walnuts also. Will make them again and again!

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Jaimee O

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Reviewed: Jan. 27, 2009

very good tasting.. i had hoped they would be bigger. I'll double the recipe next time.

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cardamon

Cooking Level: Expert

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Jan. 26, 2009

I made these bran muffins for the first time today. Like many others...I cut the fat and sugar by decreasing the sugar and using applesauce instead of oil. I also added 1 t of cinnamon and added a sprinkle of quick oats to the top...mostly for aesthetic reasons. My husband saw them and said I should sell them because they were so yummy and beautiful! Not to mention they are so much healthier than most other muffins. Thank you!!!

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calahmae

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Reviewed: Jan. 25, 2009

This recipe is really very good AS IS, but I didn't have any buttermilk, so the only substitution I made was using 1 cup skim milk with 1 tbsp of lemon in place of the buttermilk. I made them in mini muffin tins, shortened the cooking time, and they were so good! For my sweet tooth, I added some cream cheese icing on top! Next time, I'm going to add some dried cranberries and cinnamon to the batter.

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Billie

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

Love It! This will be the only recipe I use in the futre. I also made the substitutions others made such as sub'n the applesauce for the oil, 1 tbls of lemon juice plus nonfat milk to equal 1 cup, natural whole wheat flour for the all-purpose flour and I used only 1/3 cups of brown sugar plus cranberries. I read some of the other comments, some said they could not find the wheat bran. It can be purchase at whole food stores such as Sun Harvest. It has 13g of fiber in 1 oz ~ the 1 1/2 cups this recipe requires equals 3 oz ~ to the 5-6g you get from bran cereal. Also it has no sugar like bran cereal do. Same with the whole wheat flour, it is all natural, has 4g of fiber and less than 1g of sugar. Thus making the muffins a whole lot healthier for you.

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o*Gr8*1

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Classic Bran Muffins

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