Reviewed: Jun. 30, 2009

Very mild bran flavor. I like mine a little stronger in bran but the kids loved them. Super easy to make. I only used 1 cup of cranberries. The extra 1/2 cup seemed like too much to me.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: May 27, 2009

Surprisingly good! I only had All Bran so used that. Used two whole eggs, and 1 t. baking soda, plus applesauce instead of oil (which I've never done before). Wonderful! :) Whole family liked.

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Good Lookin'

Cooking Level: Expert

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Reviewed: Jan. 9, 2009

good, wholesome muffins!

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Laura

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Reviewed: Jul. 9, 2008

great recipe! I only had powdered buttermilk on hand, and used two eggs instead of the whites, and it turned out fine. This is the fourth batch I have made - I add a few more spices - personal taste - a handful of quick cooking oats, and sprinkle in a few tablespoons of teff. My husband now eats these at night for a "treat."

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LNZLECCE

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Reviewed: Jun. 28, 2008

This one just didn't quite work out for me. Something about that flax was just...overpowering. If I make these again, I'll substitute a few ingredients. However, I like the heart -healthy idea!!

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Mallory

Cooking Level: Expert

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Reviewed: May 28, 2008

I modified these only because I didn't have all the ingredients on hand. I didn't have wheat flour, so I used white for it. I subbed white sugar for the honey, used 2 whole eggs, and used a powdered buttermilk conversion instead of fresh buttermilk. I thought that using sugar in place of honey might make the batter a little dry, but it didn't at all. I know that my substitutions have made this recipe a little less healthy, however my 2 year old and husband both loved them. I'm just glad to get a little flax seed and fiber in their diet. :-)

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DEANA

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 16, 2008

Very Good muffins, moist and flavorfull. They don't raise very much probably due to the density of the ingredients. Added chopped pecans just becuase I love them - nice crunch ! I'm going to try to substitute apple sauce for the oil next time to cut down the fat and calories.

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leazer

Cooking Level: Intermediate

Living In: Woxall, Pennsylvania, USA

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Reviewed: Apr. 14, 2008

These are great! Even my boyfriend (who hates bran muffins) loved them. I made them with half blueberries and half cranberries.

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Kristin

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 29, 2008

This is an excellent base recipe for a healthy breakfast or snack! I followed the recipe with a few changes - included grated carrots (about 1.5 cups), used a blend of dried fruits, substituted the oil with applesauce, and did 1 cup of WW flour and 1/2 cup of flour. The mixture seemed too wet (maybe from the carrots?) so I tossed in about 1.5 cups of oats at the end to get a better consistency. Came out with 12 good sized muffins and a pan of mini muffins :)

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Lisa Lee

Cooking Level: Beginning

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Reviewed: Mar. 14, 2008

This recipe is very good, and very adaptable (as I made a bunch of little substitutions based on what I had on hand.) First, I didn't have any bran flake cereal, so I used 1 c. corn flakes and 1/2 c. wheat bran. Next, I was out of all purpose flour, so I used 1/2 c. unbleached bread flour and 1/4 c. ground oatmeal. I used 2 whole eggs. And due to a dairy allergy, I used 1T. lemon juice and filled to 1 c. with soy milk for the buttermilk. I also mixed the 2 T. of flax seeds right in instead of sprinkling them on top. My 2 year old loves cranberries, and he really enjoyed these muffins. A recipe you can feel good about making and eating. Thanks for sharing!

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Mel & the boys

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Reviewed: Mar. 2, 2008

Subbed applesauce for the oil as I always do and used 2 whole eggs. Glad to finally find a recipe that includes a significant amount of flaxseed!

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alaska

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Reviewed: Jan. 1, 2008

changed the canola oil to applesauce to lighten it up a little more. still tastes great! thanks!

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elaine

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Reviewed: Nov. 25, 2007

I always make muffins on the weekend that we can bring to work for snacks during the week. What a healthy muffin this was! I did not have dried cranberries, but did have some pomegranate arils I needed to use up, so I threw those in! It made the texture unique- my husband said it was like "jelly covered nuts" in the muffins. Regardless, they were moist and tasty!

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STibbs

Cooking Level: Intermediate

Living In: Lyman, Maine, USA

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Reviewed: Oct. 19, 2007

Tasted good. I hate the taste of store bought muffins and these tasted good and healthy. I had a pkg of dried cranberries with purple and green raisins, and just used those. Didn't have flax seeds, so just didn't add them. Still good!

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HRS

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2007

Great recipe! As suggested I added vanialla and used blueberries instead of cranberries. Love it!

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Sarah B

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Reviewed: Feb. 6, 2007

These are delicious and moist! I was short on flour and substituted oat flour that I made in the blender from rolled oats for half of the flour. I also added a teaspoon of vanilla, one chopped Granny Smith apple and 1/2 cup of chopped walnuts. This was my first time cooking with flax meal and I expected the muffins to be on the dry side, but these came out great! I will definitely be making these again, they are perfect for breakfast on the go or a late afternoon snack! Thanks for the excellent recipe!

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