These muffins came out beautifully! I used General Mills' All-Bran cereal and was out of raisins, so I looked through my pantry and decided on using apricots which I chopped. Another difference I made was using Juicy Juice brand's Orange Tangerine juice instead of pineapple juice (didn't have any). After chilling for 3 hours, I used a cookie-dough spring action-type scoop to distribute the batter into the muffine cups - 2 scoops was the perfect amount to fill regular-sized muffin tins. I baked the muffins for 15 minutes, and they came out perfectly - 20 min. would be way too long. In the end, I was able to make 27 muffins, not bad. :) The next time I make these, I think I would crush the bran cereal a bit to avoid the bran "chunks" as I call them. I think making the bran a bit more discreet would be better. Also, I baked the muffins in aluminum muffin cups. This didn't change the speed of cooking (they ended up the same aas they would if they were in paper ones); but I did this so I could keep them fresh by refrigerating, then I can heat them up in the toaster oven each morning so I could have a 'hot, fresh muffin.'
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These muffins came out beautifully! I used General Mills' All-Bran cereal and was out of...