Reviewed: Oct. 8, 2008

I loved these muffins. I used Splenda brown sugar.... and applesauce in place of the oil to cut calories and they turned out perfect. However, after looking over the recipe just now, hubby informs me he thinks he only put in 1/2 cup of All Bran......... Oh well, they are VERY good and since cutting out 2/3 of the All Bran saved me 160 calories, maybe next time I'll just use 1 cup of bran.

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Mom2Blake

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Reviewed: Oct. 7, 2008

Absolutely inSANEly delicious, just as written. I gussied them up for a special treat by adding half of a can of drained, crushed pineapple and some chopped, toasted macadamias. I brushed the tops with honey as soon as they came out of the oven. I called them "Hawaiian bran muffins," and they were inhaled. Nirvana! But even if you don't have the energy to get creative, rest assured that exactly as written with no substitutions or variations, these are UBER-muffins. Thank you for the wonderful recipe!

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Baricat

Cooking Level: Professional

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Reviewed: Oct. 7, 2008

Great basic recipe ... I used All-Bran Bran Buds, replaced the oil with applesauce, and skipped the raisins ... oh, and I cut the sugar in half ... I think they are awesome ... I just made all 12, and I keep them in a ziploc bag in the fridge ... heat for about 15 seconds in the microwave, and they are ready to go! Thanks!

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Oct. 5, 2008

This is the best bran muffin recipe I've ever tried - and so easy! I love substituting the ingredients for healthier options as well and it always turns out just as good! I substitute the oil for applesauce, flour for whole wheat, halve the sugar, and use frozen blueberries instead of raisins. You can substitute any fruit! I keep them in the freezer and pull one out at a time to microwave. Always a healthy treat!

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hlm286

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Reviewed: Oct. 3, 2008

This is a great recipe. I followed the suggestions of others and used applesauce instead of oil. I also added one finely chopped apple with the raisins. I will definitely be making this again soon.

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Tara K

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

delicious! used spelt flour, applesauce and Tbs butter for the oil, 3/4 tsp cinnamon and orange zest, less baking soda and 1/2 date in each muffin. Baked at 350 for 20 minutes. My new favourite. Will try a variation using rolled oats soaked in the milk/lemon juice and another with ginger/spice/molasses.

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lj_

Cooking Level: Expert

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Reviewed: Oct. 1, 2008

Awesome bran muffin! Also great with changes like craisans or chocolate chips.

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Lisa

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Reviewed: Sep. 30, 2008

If I could give this ten stars, I would! First time I made these, there were NO leftovers and this recipe makes 12 muffins!!! My kids (ages 1, 4, and 7)LOVED them. I only used half the sugar, as some others have suggested, and used applesauce instead of the oil and they were still delicious...at least that's what I heard...I never had a chance to even try one! I'm making them for desert tonight...maybe I'll get to finally try one! :) Thanks for sharing this great recipe!

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Val

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

This recipe is awesome! I didn't have buttermilk on hand, so I used milk instead. I also added chopped pecans and baked it in mini loaf pans for 25 minutes. They turned out perfect, moist and with the perfect amount of sweetness. Great with raspberry jam!

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mapaf

Cooking Level: Expert

Living In: Ciudad De México, Distrito Federal, Mexico

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Reviewed: Sep. 28, 2008

Delicious! The only change is I used soy milk instead of buttermilk. I will definately make these again!

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Felicity

Cooking Level: Beginning

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Reviewed: Sep. 28, 2008

What I love most about these muffins is the fluffy nature of the batter. I did make some changes, because I don't see the need to use oil, when applesauce has so many fewer calories and fat. Other changes I made included using Wheat Bran cereal, applesauce for oil, skim milk with vinegar for the buttermilk and i added dried apples instead of raisins. These are so GOOD!

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DentalCook

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

I was surprised, but there was a great amount of taste and flavor with these muffins! I added about 3/4 c. of raisins, and I'm glad I did. I also subbed applesauce for the oil. Note to those with kids: my grandmother thought they had so much taste that she actually referred to them as cupcakes! Will definitely be making again! UPDATE: Today I subbed 2% milk + 2 T. apple cider vinegar for the buttermilk and 1/3 c. of honey + 1/3 c. brown sugar for the 2/3 c. of brown sugar and still was a hit with everyone!

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Dee Dee

Cooking Level: Intermediate

Home Town: Seaford, Virginia, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Sep. 25, 2008

Even people who said they didn't like "bran" muffins tried them and thoroughly loved them. The texture is wonderful. And they are really easy to make. Nice healthy addition to my recipe box.

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Sep. 25, 2008

classic bran muffin.

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Sep. 24, 2008

These are very good. I double the batch because 12 just aren't enough. I put 1 cup of fresh blueberries in these instead of the raisins, and they are great that way. Kind of crumbly though.

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 24, 2008

Just okay. I don't know what all the rave reviews are about. I've definatly had better.

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Lynnje

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Reviewed: Sep. 23, 2008

For sure this is a 5 star recipe for Bran Muffins! I followed the recipe and I couldn't be more pleased with the results! It made exactly 12 large muffins. Excellent. THX

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 22, 2008

good basic recipe. my daughter doesn't like raisins, so we use craisins. I always substitute applesauce for the oil and to make these even healthier, use whole wheat flour instead of white. During basketball season, while my youngest was playing, I would add protein powder. High Fiber, High Protein, Low fat. Good for snacking too!

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TrishMtCIL

Cooking Level: Intermediate

Home Town: Vincennes, Indiana, USA

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Reviewed: Sep. 22, 2008

These muffins are great...I make them all the time. They are definitely better after sitting for a few hours or overnight. Not the best straight from the oven. Sometimes I use half whole wheat flour and half AP flour. I either leave out the raisins or substitute with chopped dates.

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