The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 22, 2009
I added cinnamon and chopped apple to this. Came out very moist and more dense when substituting a half cup of wheat germ for the bran. This one's a keeper. Even my coworkers who don't like bran loved these.
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Photo by Shannon Michelle

Cooking Level: Intermediate

Home Town: Concord, California, USA
Living In: Pleasant Hill, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 20, 2009
MMMM mmm These are yummy! Perfect for breakfast. I made a few changes based on what I had available 1/4 cup of applesauce instead of oil (i like really moist muffins), 1% lactaid milk, and I used post raisin bran like the other view said but I left in the raisins. They came out moist and yummy, my 4yr old eats them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 15, 2009
I added 1 grated carrot and 1 teaspoon of pumpkin pie spice to this recipe and WOW--- we all love it! I let the batter rest in the refrigerator for about 4 hours before scooping it into the muffin pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 15, 2009
Yummy! We love these muffins. They are very light and moist and taste so good! A great and tasty way to get some extra fiber!
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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: Jan. 13, 2009
Loved it. It fills the regular muffin cups to the top. Not very sweet, PERFECT. Put 1/2 bread flour, 1/2 whole wheat flour and added a tbs of shredded coconut. Delish!!!
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Cooking Level: Expert

Home Town: Barcelona, Cataluna, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 13, 2009
I used applesauce instead of oil and added a little oatmeal in the wheat bran. I also used 1/2 whole wheat to white flour. These are out of this world good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 11, 2009
Really delicious and easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 11, 2009
fantastic recipe! i use 1 1/2 cups kellog's raisin bran (did not add the 1/2 cup raisins as a result). also used 1/2 cup brown sugar and 1/4 cup oil. sprayed the muffin pan w/ pam cooking spay. the muffins are deicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 10, 2009
Best bran recipe there is on the web.
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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 10, 2009
WOW! So fantastic! I didn't think a bran muffin could taste this good! The only change I made was to use splenda brown sugar. I drizzled the warm muffins with honey. Mmmm, delish!
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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: Jan. 9, 2009
Some of the yummiest muffins I've ever had! I also modified the recipe to accomodate my low fat diet using canned pumpkin instead of oil and egg whites instead of the whole egg. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 7, 2009
Okay, I am the first to admit that I altered the recipe as suggested. Too much oil and sugar yikes! I used 1 cup nonfat milk with 1 tablespoon lemon juice instead of the buttermilk and 1/3 cup applesauce instead of the oil. I also used 1/2 cup brown sugar and next time will use less. I increased the dried fruit to 1 cup of yellow raisins and cherries and added a dash of cinnamon. WOW these were super easy and I mathed out that each of the muffins altered as above = 128 calories mainly from the flour and fruit. I WILL NEVER BUY MUFFINS AGAIN! Took about 26 minutes total and the house smelled dreamy. A++++.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 4, 2009
you guys inspired me!! Usually i make a recipe as is the first time (especially baking) but with all the changes the other reviewers made, i stole some and wound up with a fantastic muffin!! I doubled the recipe, used a mixture of yougrt, fat free half and half and fat free sour cream (didn't have buttermilk), used pumpkin instead of oil, added 2 t. cinnamon and 1 t. pumpkin pie seasoning, used pam in my muffin tins, sprinkled sugar and cinnamon on the bottoms before pouring my batter in and more sugar and cinnamon on the top. who knew a healthy bran muffin could be so delicious??
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JKL
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Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA
Living In: Middletown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 31, 2008
WOW!!! i've never made bran muffins before b/c i wasn't sure if my kids would like them. i want to eat healthier, so i decided to try these out. i made a few subs from what i had on hand. used applesauce instead of oil, 1/2 WW/white flour, used Raisin Bran cereal then added 1/2 cup cranberries to the batter, then sprinkled raw sugar on top. fantastic! both my boys have already eaten 2 and i just took them out of the oven 15 mins ago. will definately put these into my rotation. perfect healthy snack.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 27, 2008
Great little recipe as is, and I too now make bran muffins every week. But I have made some of the changes others have mentioned. Replaced the vegetable oil with no sugar added applesauce and play with other dried fruits instead of the raisins. I think substituting the oil for the applesauce not only makes a healthier muffin, but generally, just a better tasting muffin. Try dried mango that you’ve diced up and reconstituted with rum. Wow…now that’s a bran muffin!
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Photo by OStreetGuy

Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 26, 2008
I liked these but not sure if I'll make them again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 19, 2008
The batter is so dense. I used applesauce instead of vegetable oil. It really sticks to the paper. Taste average. I will try other recipes.
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Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 14, 2008
Not that I even need to review this as the 300+ people have spoken. This recipe is stellar and needs no adjustments at all. It is the perfect bran muffin.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 25, 2008
I used applesauce instead of oil, and I didn't have buttermilk so I added 1tbsp of vinegar to my fat free soy milk that I had on hand. I did half and half all purpose and whole wheat flour. Didn't add raisins, cause I don't like them. They turned out good!
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Photo by bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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