Reviewed: Oct. 29, 2009

I made the batter last night and baked some up this morning. The batter looked really good. The All Bran soaked up the liquid and became very moist. I used 1 cup of raisins and 1 cup of dried cranberries. Unfortunately, I was running short on time and decided to make both jumbo and regular sized muffins at the same time. I took the regular ones out after about 19 minutes and they looked ok, but I didn't taste one yet. I had to leave the jumbo ones in for a while longer (while I was in the shower) and when the buzzer rang, they looked a little overdone. Sure enough, now that I'm at work and eating one, the underside of the top is a little darker than it should be and it tastes overcooked. So I'm guessing my 6 jumbo muffins are basically a waste. I will try the smaller ones when I go home for lunch. I will probably make these again, but with some alterations. Maybe add some banana puree and/or applesauce to add some more interest to the taste.

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2ys4you

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Lachine, Quebec, Canada

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Reviewed: Oct. 3, 2009

These are great! I do not add the raisins becuase I don't like them and any kind of juice can be subed in. I make these every few fews!

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squirrel

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Reviewed: Aug. 22, 2009

These taste really good - and I'm not even one of those "health nuts" who likes everything with the word "bran" in it. These will be enjoyed by people who enjoy natural sweet flavors rather than refined sugar. I used chunky applesauce instead of oil. The texture is substantial without being tough or heavy.

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MPEPLIN

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Reviewed: Jul. 25, 2009

I love this recipe. My husband even liked the muffins too! I did add 1/2 cup of dried apples and 1/2 cup of dried cranberries.

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Sadie

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Reviewed: Jul. 8, 2009

Yummy with no change to instructions. Used Bob's Red Mill Wheat Bran to avoid unwanted ingredients in processed cereals. Children not big fans. Will try with orange juice instead of pinapple next time and add orange zest.

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Hilary

Cooking Level: Beginning

Living In: Denver, Colorado, USA

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Reviewed: May 12, 2009

Huge hit in my household and many others! I substituted whole wheat pastry flour, and used all-bran (blenderized in mu Cuisinart). Muffins stored well in the freezer & are perfect for a quick morning snack! Next time, I will use applesauce as a substitute for the oil, as I don't think it would take anything away from the delicious taste. Reccomend raisins and small chunks of apple. Yummy!

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Katie

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Reviewed: Apr. 9, 2009

Not impressed even though the texture was very good. I didn't expect it to be so light, fluffy, and moist . However, the flavors were really off. I know there is honey in the name, but I thought it would be like other recipes and just be a sweetener. The honey taste comeplely overwhelmed the taste of the muffin. There was no other taste but honey. It was like drinking honey from the bottle. Will not make again.

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STACYMALA

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Reviewed: Feb. 3, 2009

Did not like the consistency of these at all. I followed the directions exactly. Was not very impressed.

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rosie.salas06

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Dec. 24, 2008

These are the world's best bran muffins and the only ones my family will eat. We use store brand bran flakes, and crush it up with the bottom of a glass until it is crumbs. The important thing, though, is to substitute 1 cup of crushed pineapple for half the raisins and add about 1 cup pecans. Since I never have pineapple juice I put the rest of the can of pineapple & juice in the blender, add enough apple or orange juice to make 2 cups and then thoroughly pulverize it. If I can remember, I use less sugar because this muffin is really sweet. I bake them in a dark pan at 350 or in a silver-colored airbake pan at 400. Times will vary, but DON'T overbake and don't use muffin cup liners unless you plan on eating those too. The batter will keep for days in the refrigerator, to be used as needed Cooked muffins can be stored in a closed container for several days, or frozen.

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Grandma Ellen

Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA

Living In: Bellevue, Washington, USA

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Reviewed: Nov. 24, 2008

This is a good basic muffin but nothing to really scream over. The texture was rather chewy right out of the oven, but tasted much better after toasting in the toaster oven. I followed the recipe exactly except used cranberries instead of raisins. I couldn't taste the pineapple juice at all, which was disappointing. I also thought the batter was too sweet before baking, but it came out just right after it was cooked. I would make again, but I will continue to search for a recipe closer to Mimi's Cafe bran muffins. These were a bit bland.

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Lisa

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Reviewed: Nov. 12, 2008

This recipe was absolutely fabulous! And sooo easy to make. I added pineapple to the first batch that I made and apples to the second. I think the next time I'll turn the oven down to 350 degrees and let them cook slower and longer. They were a little to brown. I love bran muffins and have had many of them, but this is my favorite thus far. Thank you!

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ann

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

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Reviewed: Sep. 22, 2008

Delicious and moist! I added cranberries instead of raisins. I also added walnuts for that extra crunch. It was a hit with my family.

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PRADOMG

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Reviewed: Sep. 12, 2008

REALLY GREAT! I consider myself a bran-muffin connisure and these are great. Instead of pineapple juice I used Nantucket Nectars Peach Orange juice which ended up to be a very good choice. I also just used pure Oat Bran which I had a hard time figuring what a whole bran cereal is exactly but this worked out great. Grease your muffin holder with butter for an extra delicious addition.

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Ray Seabert

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Reviewed: Aug. 8, 2008

This recipe is no joke FABULOUS!!!! I put a little honey in bottom of cups and on top of batter before baking. I also used 1 cup of dried pineapple instead of raisins. they dont look that great but they taste great. Very close to Mimis cafe honey bran muffins. Just what I was looking for! Thanks!!!!

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jen anderson

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Reviewed: Jul. 30, 2008

This was the first bran muffin I have made that my husband would even look at let alone eat!! Great recipe!

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Liane

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

I must not have been doing something right, because I changed a few things and the muffins turned out a little dry and not very sweet - only 2 yolks, 5 whites, 1 1/2 cup shredded carrots, low-sugar apple juice instead of pineapple, a combo of golden/regular raisins and cranberries, wheat flour... However, they were still good, especially warm with a little butter. So, if you want decent health-nut muffins, then change away, but for really delicious muffins, stick with the original recipe.

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daleka

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 27, 2008

Awesome recipe! You can really taste the pineapple juice. Highly recommended!

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Skuubeedoo

Cooking Level: Expert

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Reviewed: May 28, 2008

I tried these muffins having great expectations after reading all the reviews, but didn't think they were that stellar. The muffins were a little dry and not very sweet. I had even added some craisins, apple butter, and cinnamon to give them more flavor but they were still bland. They were better warmed with a little butter, but I plan to try another bran muffin recipe next time.

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Bethany

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

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Reviewed: Apr. 17, 2008

These are great. I was so confused as to what type of bran to use, that I used a combination of 3 different types. One cup oat bran, one cup Fiber One (kind of like All Bran - the sesame noodle looking cereal) and 2 cups of crushed up Bran Flakes. They turned out great and the texture is amazing. Not dry at all. I also used one of the chopped dried fruit medleys with pineapple, papaya and mango instead of raisins...mmm, mmm good.

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Melanie K.

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Reviewed: Apr. 15, 2008

These muffins were very moist and so delicious! I did make a few changes: I used bran flakes and I reduced the raisins to 1 1/2 c. and added 1/2 c. of dried mixed fruit, consisting of pineapple and papaya pieces.

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