My grandma used to make bran muffins and I was trying to find a recipe like the one she used to make. These were dense, yet moist and soft. They bake up very nicely too. They are quick to make and the directions are easy to follow. I made 2 changes and that was subbing half the all-purpose flour with King Arthur white whole wheat. I have been experimenting with subbing half whole grain flours in recipes. Then, the other thing I did was use wheat germ instead of wheat bran. I read on-line it is an acceptable substitute. These were good, but were missing something that made my grandma's recipe had that made hers more rich tasting. I also didn't add the raisins at the end, as hers did not have them either. I may actually try these again following the recipe exactly with all the AP flour and using the wheat bran to see if my changes are what made them different or if they are the same. They will be great for a handy breakfast, though, that is high in fiber in low in calories. ty
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My grandma used to make bran muffins and I was trying to find a recipe like the one she used...