Reviewed: Jun. 10, 2004

I've used this recipe several times now and I have found that it is very versatile. I've used whole wheat flour in place of the white flour and used water in place of the pineapple juice with great results. Thanks for a great healthy recipe!

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NCLDSMOM

Cooking Level: Expert

Home Town: Clifton Park, New York, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Feb. 10, 2004

These were great muffins! They are really moist and the flavorful. We found that for two of us, the recipe made way too many. I would recommend making half a batch. We froze half of them, but still couldn't eat them all before they got stale!

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BAOANLEI

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Reviewed: Feb. 1, 2004

This is THE BEST recipe, but I don't generally have pineapple juice or golden raisins on hand, so I substituted a 20 oz can of crushed pineapple and regular raisins for these. I cut the honey to 1/4 cup and I used regular raisin bran. I didn't bother with the "3-hour chill", I just baked them as soon as I was done mixing. The ingredient changes probably destroyed the original calorie count, but the muffins came out WONDERFUL! Even people who don't normally like bran muffins LOVED these!

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JDPRINCE

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Reviewed: Aug. 4, 2003

Wonderful and tastey recipe. The amount of sugur used in this recipe seemed a little much but with the amount of muffins you can make, it isn't too much. Suggestion - make the larger muffins as the smaller muffins can burn easily. Great overall!

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SHAN6599

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Reviewed: Jul. 24, 2003

This is a good recipe, but I did make a few changes. I used spelt flour instead of all purpose flour. I also used Grade B maple syrup instead of honey and maple sugar instead of brown sugar. Since I am not a raisin fanatic, I used 1/2 the amount. They turned out really well. My husband hates bran muffins, but he loved these.

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Ebony

Cooking Level: Intermediate

Home Town: Hallandale, Florida, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Jul. 11, 2003

These muffins are fantastic!! They have become a favorite in our house. Very moist and flavorful. Dried apricots work well in this muffin too!

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JARLIS

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Reviewed: Jun. 10, 2003

Very good. I also increased the amount of honey to 1 cup, "plumped" up the raisins and pureed them. Excellent.

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CINDUMS

Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA

Living In: Hoffman Estates, Illinois, USA

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Reviewed: Apr. 29, 2003

Chilling the mix overnight was well worth the wait.

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David Simmons

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Reviewed: Apr. 6, 2003

I was inspired to make some honey bran muffins after just eating a Mimi's Cafe one which was Fantastic! So I did a web search & came up with this recipe. These are disappointing compared to Mimi's! Not as moist and not as sweet. I do live at 6000 ft so that may be the moisture problem! Addendum to my review above on 4/6/03 I tried reducing the oven temp to 375F and doubling (maybe a little more) the amount of honey. What a difference! They are now outstanding! Tony Colorado

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TONYOCO

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Reviewed: Apr. 2, 2003

Very good! These muffins are moister than most made with bran. The honey and fruit juice really make a difference.

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HRHANNEK

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Reviewed: Mar. 26, 2003

Very good muffins. Bran is really an aquired taste, I have a feeling the more I eat these, the more I will like them. The recipe makes ALOT of muffins however, and you can't really eat very many because they are quite filling, so make sure you have some bran enthusiasts around to eat all these, or cut the recipe. I have been eating them for breakfast this week- a good source of fiber, folate, and iron. Thanks for the recipe! I will be making these again.

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JENHARVHOL

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Reviewed: Feb. 13, 2003

These are great! I made them originally for my daughter but she hasn't taken to them yet (she's only 18 months!) but my husband and I love them! Instead of adding the raisins whole, I soaked them in boiling water to plump them up and then pureed them in the food processor. This gives them the taste of raisins without the raisins themselves...which my daughter tends to pick out. Very moist...most yummy!

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JULIEANNEF

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Reviewed: Feb. 8, 2003

Great recipe! I used whole wheat flour instead of enriched and used fruit juice and extra honey instead of brown sugar and also added nuts and blueberries--and they are awesome! Very moist and tasty! Best bran muffins ever!

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JEANSTER1

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Reviewed: Feb. 6, 2003

WOW, this was a GREAT muffin. I, too, am not a big fan of bran muffins. I substituted one cup of grape nuts cereal for one cup of the bran cereal and didn't have quite enough pineapple juice so I used some plain water. Also only had the dark raisins. Even those who don't like raisins couldn't even tell they were in there! The muffins are so moist, not at all heavy, and quite delicious!!! Healthy enough to eat as breakfast but sweet enough for a dessert treat.

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TBLUE1

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Reviewed: Feb. 4, 2003

Great Muffins! My boyfriend does not like rasins, so I substituted grated carrots and added some chopped nut. A new favorite.

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TEKLA22

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Reviewed: Nov. 8, 2002

I made these as a way for my one year old to get some fiber. He loved them! Thanks

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COOKINFOOL925

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Reviewed: Oct. 26, 2002

A very heavy muffin! It's a little to heavy for me, but you could actually eat it for breakfast on its own and it would fill you up.

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DEPECHE

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Reviewed: Oct. 4, 2002

These muffins were amazing, and seemed especially decadent when drizzled with more homey!

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BRINKMAND

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Reviewed: Jun. 13, 2002

great moist recipe, used apple juice, with a little extra honey along with some mini chocolate chips. moist and delicous. **use good muffin pans along with spray.**

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KIMBERLY DAVIS

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Reviewed: Jun. 11, 2002

Great bran muffins! They were not too heavy and very moist. I also used apple juice instead of pineapple. Nice recipe.

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Lisa

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