Reviewed: Apr. 13, 2008

used oat bran (like oatmeal). A bit of texture, but delicious. Add 2 c choc chips.

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Reviewed: Mar. 24, 2008

Awesome muffins... I received MANY compliments from my mom's Bible study group this morning. Used apple juice, half canola oil/olive oil (ran out), and added 1 cup shredded carrots. Recipe made 2 dozen muffins. Will make again...next time I will follow the recipe exactly as I bet the results will be the same (but I didn't have any pineapple juice in the house.)

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Kara

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Reviewed: Mar. 22, 2008

This is a great recipe. It was definitely better when I left it chill in the fridge overnight. I used craisins and regular raisins in place of the golden raisins. Turned out great!

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mismael

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Reviewed: Mar. 17, 2008

These really are outstanding! Added chopped walnuts sprinkled on top, otherwise followed recipe exactly!

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pumpkin

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Reviewed: Feb. 10, 2008

It's pretty good. Way too much fruit, though, borders on fruitcake only much lighter. But would not turn me off from bran. But it is a lot of sugar. I will try half the fruit and water next time and add nuts. Listen to the reviews that say 15 minutes. I made this for the staff at church this morning. I hope they like it.

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JOYSMAMA

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

My kids don't like raisins, so I switch them to pineapple chunks. It makes the muffins a little sweeter but no one seems to mind. :)

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b.knox

Cooking Level: Expert

Home Town: Pasadena, Texas, USA

Living In: Placerville, California, USA

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Reviewed: Jan. 31, 2008

My favourite bran muffins! I usually use apple juice instead of pineapple (only because pineapple is hard to find where I live), and I omit the raisins because I don't like them.

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Little One

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Jan. 22, 2008

OK GUYS THIS RECIPE IS GREAT! BEING A SINGLE DAD NEEDING MORE BRAN? THIS RECIPE DOES THE TRICK! LOTS OF MUFFINS, TAKE SOME TO WORK YOUR FRIENDS WILL THANK YOU!! LIKE I SAID GREAT RECIPE

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LAS VEGAS SPARKY

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Reviewed: Jan. 8, 2008

I was short on fruit juice, so I used half orange juice and half water. I also used half the amount of honey. Mine turned out just a tad on the dry side, but still great. I think this happened because I used freshly-ground wheat, which tends to thicken things up a bit. I used wheat bran instead of cereal, so maybe this also contributed to the thickness? I had fun adding things, such as apples, blueberries, and chocolate chips. So experiment a little! I also added some cinnamon, nutmeg, and allspice (amounts in that order), and drizzled them with honey while they were baking, as someone suggested. 17-18 minutes was the perfect baking time.

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Rachel H

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2007

Delicious. I used egg beaters and Splenda for baking and these were delicious!

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CYNJAMS

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Kingwood, Texas, USA

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Reviewed: Nov. 19, 2007

This delightful goodies taste are pretty much dessert for me when made with white flour. I usually half the recipe and it still makes a respectible amount. I also usually sustitute a cup of whole wheat flour for reg. flour to make it a little healthier. It's still good, but not as good when you do it with regular flour, esp if you want to eat them the next day, instead of straight-out-the-oven. I also use All-Bran cereal. Sometimes I also stick it in the freezer for a bit to speed of the process, but they are really much better if you just let me sit in the fridge for the designated amount of time.

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Oh! Susannah

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Berkeley, California, USA

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Reviewed: Nov. 16, 2007

I was looking for a recipe like the honey bran muffins that Coco's restaurant serves.(Love them) This was the closest one I found. But first, I cut the recipe in half,and I changed the 1 cup of pineapple juice to 1cup of pureed fruit cocktail, and 1TBL water. Also, only used 2 eggs, and the raisn bran cereal, I put in the food processor. After 10 minutes, I drizzled honey on top of each muffin. Plus, I didn't chill batter, used it right away. The muffins turned out very moist and DELICIOUS! Thank you for the recipe!

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georgie25

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Reviewed: Nov. 9, 2007

My older son and the neighbors thought it was a good recipe, moist and flavorful! Others always seemed dry and bland. This one is very good. Yes, it does make alot!

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Reviewed: Nov. 6, 2007

This is by far the best bran muffin recipe I've tried. I was looking for a muffin recipe to duplicate the ones I bought from the Vons bakery, because I like those the best. This is it - only better! It does have lots of raisins, so the second time I made them I cut the raisins in half and used 1 cup of pineapple tidbits with the raisins. It was good that way too. I think next time I make them I'll only use 1 cup of raisins instead. Great recipe!

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YHWH4ever

Cooking Level: Intermediate

Living In: Palmdale, California, USA

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Reviewed: Oct. 7, 2007

The best I ever had; make & freeze

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DianeK

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Reviewed: Oct. 7, 2007

I've been using this recipe for several years and just now remembered to review it. :o) It is the BEST bran muffin recipe I've ever tried. I did make some changes, as it looks like most everyone else did too. I use apple juice and chopped apples instead of the pineapple juice and raisins originally called for. I also add 1 tsp cinnamon and a dash of cloves to the flour mixture. I had a problem with the cereal retaining some of the flour and having white clumps on it, so I mix the cereal in separately - after the flour mixture has been incorporated with the wet ingredients. You need to use bran FLAKES - I buy the store brand that says 100% whole bran flakes and it works great. I've also subbed applesauce for the oil, and the only difference noted was they didn't rise quite as much. I use olive oil if I leave the oil in, and it doesn't taste olive-y after it's cooked. I've also made them with pineapple juice and chopped pineapple, and it's excellent that way also. The batter is very thin initially, but I let it sit overnight and it's perfect in the morning. I use an ice cream scoop to measure into the muffin tins. I normally make a double batch of muffins and freeze them. Thank you so much for an awesome recipe! Definitely FIVE STARS!

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FAMILYJEANS

Cooking Level: Expert

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Reviewed: Sep. 10, 2007

These were good! My two toddlers & 5 yr old love them, and my husband & I enjoyed them also. This seems to be such a versatile recipe. I used about 3 cups of bran flake cereal (though the recipe says shredded bran), and then added about a cup's worth of miller's bran and some wheat germ. I used 1/4 cup applesauce and 1/4 cup canola oil. I only had 1 cup of pineapple juice, so I used some pear juice for the rest. I didn't use all the brown sugar--only a 1/2 cup. I used half whole wheat flour and half all-purpose flour. I added some dried blueberries instead of raisins, and those really boosted the appeal of the muffins. I let my batter sit overnight and it was very thick in the morning, so I added some water & juice as another reviewer did. Even with all these changes, they still turned out great!

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sarahBcooks

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

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Reviewed: Sep. 9, 2007

I gave this a five star with some added changes. I left out the oil and added one individual serving pack of applesauce. Left out the sugar and increased honey to 3/4 cups and used whole wheat flour,added 3 T. flax seed oil and dried blueberries. Used All Bran cereal and let the mixture sit in frig. for five hours. Added some water to thin out batter. After all of this, I ate two when they came out of the oven with some promise spead. Yummy.

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kim w

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Reviewed: Sep. 6, 2007

I agree with everyone else, that these are the best! The flavor is wonderful and they are very moist and rich. I used 2 cups shredded carrot instead of raisins and added 3 teaspoons cinnamon, 1/2 tsp. nutmeg and 1/4 tsp. cloves and they were soooo good for a healthy, fast breakfast and good lunchbox food. Also, I didn't know which bran cereal to use so I just used plain bran flakes and had no problems at all. Thanks for the great recipe, I will be making these a lot!

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Noor

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Sharjah, Sharjah, United Arab Emirates

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Reviewed: Sep. 2, 2007

Great muffins, I too made changes. I used un filtered pure apple juice instead of grapefruit juice, added cinnamon, added walnuts, dried creanberries and apricots, used more honey and no brown sugar, whole wheat flour, and they turned out great:)

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