Reviewed: Jun. 10, 2002

The wait on these scrumptious muffins is well worth it. These were the best bran muffins I have ever made. My boyfriend and I had them fresh three days in a row and still weren't tired of them. EXCELLENT!!!!!!!!!!

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MYLADYJESSICA

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Reviewed: Apr. 29, 2002

I'm not usually a big bran muffin fan but, this recipe is GREAT. My husband loved it and so did I. I omitted the raisins since I don't like raisins and added nuts instead. They were delicious. Thanks!

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SHERRYL.

Home Town: Peoria, Illinois, USA

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Reviewed: Mar. 17, 2002

I found this recipe to be tasty, it really doesn't taste like a heavy bran muffin. The tempeture of 400F is a little too warm to be baking muffins so I turned it down to 350F. Also be aware that the muffins stick to the muffin cups! Other then those set backs the taste is great!

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PASTRYGODDESS

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Reviewed: Feb. 25, 2002

Great Muffins! always a hit with my family. Heres a tip: I found that if I use a good brand of bran (kellogs or the like) it absorbs much better then the cheaper no name brand. After a long time of refrideration the no name brand will still be quite "sloshy", rather then absorbing moisture while in the fridge it seemed to absorb during the baking time. Not a big deal just a matter of personal preference I guess.

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LORALEIGH

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Reviewed: Jan. 13, 2002

I've used egg beaters to replace the eggs; have added up to 1 c. shredded carrots as well - both with excellent results! Cinnamon, nutmeg and allspice are also excellent additions.

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KATHYZOOK

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Reviewed: Nov. 6, 2001

Excellent! These are the best bran muffins I've ever tasted! I love the faint taste of pineapple. These are just the perfect moistness and sweetness. A definite keeper.

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BDEGER

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Reviewed: Oct. 19, 2001

Very moist. Used apple juice like another reviewer (because had no pineapple juice on hand), and put in a dash of cinnamon, which gave a lovely flavor.

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Baricat

Cooking Level: Professional

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Reviewed: Sep. 6, 2001

Maybe I did something wrong. I was a little unsure of what sort of bran cereal to use. I ended up using Kellogg's all-bran and the muffins were extremely heavy. I added extra honey because my boyfriend loves honey bran muffins from bakeries. Overall, they were good but a bit too dense.

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JENNY100

Cooking Level: Intermediate

Home Town: Calabasas, California, USA

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Reviewed: Aug. 24, 2001

Excellent Bran Muffin Recipe. Batter keeps well in the refridgerater and can be used as desired for fresh baked muffins every morning.

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MAYNOR8

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Herrin, Illinois, USA

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Reviewed: Apr. 29, 2001

Really moist muffins, I make a triple batch and keep in fridge to make fresh muffins everyday, they turn out great even to the last drop.

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OLGAMATOS

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Reviewed: Mar. 27, 2001

My husband likes bran muffins so I've tried many, many recipes, usually with bad results. They're usually either too dry or have no flavor. Well, my search for the perfect muffin is over. I made these and he loves them. They're moist and delicious. I like that I can make the batter the night before and just pop them in the oven in the morning. Thanks for sharing this recipe.

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Jill

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Reviewed: Jan. 30, 2001

I used apple juice instead of pineapple and they were awesome. Soft and moist and simply delicious. Best raisin bran muffin recipe I've found

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RGARTLY

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Reviewed: Aug. 28, 2000

These were very good, though I did cut back the cooking time, as the first batch got overcooked at 23 minutes. The second batch I cooked for only 18 minutes and they came out great.

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CHUBBYCHEEKS

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Reviewed: Aug. 16, 2000

I believe this is the best bran muffin recipe I have ever had!!! I make a bunch of them ahead of time and put them in ziplock baggies and put them in the freezer. They reheat really well in the microwave.

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