Reviewed: Feb. 17, 2012

I love this recipe. I followed the recipe closely with two minor changes. I used raisin bran cereal, which simply added some raisins to the mix, and I used 2 whole eggs because it's what I had on hand. They were delicious. Hearty but moist. This recipe is a keeper.

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Reviewer:

Andi

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Grand Junction, Colorado, USA

Reviewed: Jul. 6, 2011

Very hearty muffin! I used 2 cups whole cranberries instead of the dried. To offset the liquid in the cranberries, I reduced the buttermilk (replaced with 1/2 cup 1% milk and 1/2 tbl. lemon juice) to 1/2 cup and added 1/4 cup sugar. I also replaced the oil with applesauce. I had to bake them for 25 minutes, but this could be because I used the entire recipe for 12 muffins, which filled the cups more than two-thirds full.

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5 users found this review helpful

Reviewer:

Sharon B.

Reviewed: Jan. 9, 2011

I added 2 large shredded carrots as another poster suggested and they turned out great. I didn't need additional flour to offset the carrots. I also subbed applesauce for the honey and added dried cherries and chopped walnuts in addition to the cranberries. This will be my go-to muffin recipe.

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3 users found this review helpful

Reviewer:

Kristen K.

Cooking Level: Intermediate

Reviewed: Jun. 30, 2010

We loved these! I used raisin bran and cut back the dried cranberries to about 1/2 cup. I also substituted a half cup of applesauce for the honey. Definitely going on my family's favorite muffin list.

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2 users found this review helpful

Reviewer:

nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

Reviewed: Feb. 6, 2010

These are marvelous muffins! Just made them and they smell great baking and taste just as good. I live in a small town, so I wasn't able to find flax seeds... so I substituted flax seeds for coconut. Also, used apple sauce for the oil. MMMmmmmmarvelous. Thanks for sharing your recipe so others can enjoy. This is definately a keeper and will make often.

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Reviewer:

purrfectionista

Cooking Level: Intermediate

Living In: Vegreville, Alberta, Canada

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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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

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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Reviewer:

Good Lookin'

Cooking Level: Expert

Reviewed: Jan. 9, 2009

good, wholesome muffins!

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Reviewer:

Laura

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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Reviewer:

LNZLECCE

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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1 user found this review helpful