Reviewed: May 25, 2012

LOVE this recipe!! I've made it just about a dozen times now and it always turns out great! Unfortunately my husband can't have flour and sugar anymore so I only make them when we have company. Everyone just loves them! Thank you for sharing! :) Any suggestions to make this recipe just as delicious with different kinds of flour and sugar?

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Reviewer:

InMyKitchen

Cooking Level: Beginning

Living In: Hermosillo, Sonora, Mexico

Reviewed: May 19, 2012

This really is a classic bran muffin. Very nice and moisy, a little to sweet though.

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Reviewer:

Liberty Belle

Reviewed: May 12, 2012

These were great and very moist. I used half oil and half applesauce. I also made some with blueberries. These were enjoyed by all.

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Reviewer:

Eliza

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tigard, Oregon, USA

Reviewed: May 9, 2012

Really delicious muffin recipe! Added extra golden raisins (approx. 3/4 c) and 1 heaping tsp of saigon cinnamon.

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Reviewer:

CiaoStacia

Reviewed: May 5, 2012

Used other readers ideas. Whole wheat for All Purpose flour, milk and 1/2 tsp lemon juice for buttermilk, applesauce for oil. Could not be better. Time, 22 min for 6 large muffins.

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Reviewer:

ECampbell

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Lolo, Montana, USA

Reviewed: May 4, 2012

nice, easy, and deliciously healthy..

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Reviewer:

M&M

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: Kennesaw, Georgia, USA

Reviewed: May 4, 2012

I had raisin bran to use up and tried this recipe. I liked it and so did my guests, but I didn't think it was really a 5-star recipe. I plan on making it again since I frequently have small portions of cereal left at my B&B, but will add cinnamon and ginger into it for a little more flavor. This recipe is very easy to make and very moist, so it's definitely worth adjusting for future use.

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Reviewer:

elsa

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

Reviewed: Apr. 30, 2012

Absolutely delicious! I left out the raisins because I do not care for them. Otherwise, followed the recipe exactly as written. To my surprise, my kids also loved them. Thanks!

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Reviewer:

BakingLikeCrazy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Apr. 29, 2012

Added 1 cup of banana in replacement of the 1/3 cup of oil and they are AMAZING! Bran and banana muffins - best of both worlds and little healthier without the oil. Add a tad extra flour just because the banana makes the mix quite moist. Give it a try if you're looking for something different! :)

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Reviewer:

meaghan1

Reviewed: Apr. 27, 2012

Good muffins, easy to make. I used pumpkin instead of the oil since I had some leftover. I like the flexibility of the recipe to add your own mix-ins. Edit, these stayed moist which was nice since bran muffins tend to be dry unless you eat them right away.

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