Reviewed: May 21, 2012

Great recipes; and just as it is. Not sure why some people rate it as great, but then say I substituted applesause for oil, and whole wheat flour for white. You have changed the whole recipe. Enjoy it as is...

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Reviewer:

IRISHEYES53

Reviewed: May 14, 2012

I cut this recipe back to 10 servings. I used "soured" lactose-free milk and added one teaspoon of vanilla extract. I did not bother refrigerating my batter. I wanted to use it today so what I did was mix all the wet ingredients together and pour them over the cereal and raisins and let it sit for 20 minutes to moisten the cereal a bit. I then folded the remaining dry ingredients in. I ended up with 12 muffins from this recipe--I baked them at 350* for 20 minutes. They turned out wonderfully! Very moist, chewy and very flavorful. This recipe is one of our new favorites.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 10, 2012

I reduced the recipe to make only 9 muffins, but they were lacking a much needed sweetness for me. I should've added some honey.

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OBX Chef

Cooking Level: Expert

Reviewed: Sep. 5, 2011

I love that you don't have to cook all at once. I add some cranberries too. Really enjoyed.

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CYNDY222

Reviewed: Sep. 5, 2011

great tasting, but will someone tell me how many calories are in each one.

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Reviewer:

cathy

Living In: Spanish Fort, Alabama, USA

Reviewed: Jul. 27, 2011

these were great, had some raisin bran cereal sitting around that needed to be used so thought I'd give these a try.

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Reviewer:

Kris

Reviewed: Apr. 6, 2011

My mom used to make these for us when we were young. I loved them then and was so happy to find the recipe now! I did like most others and modified. Used 3/4 c unsweetened apple sauce, 1/4 c canola oil; 2 cups whole whet flour, 3 cups white; 1 c brown sugar; added about 1/4 c golden raisins and 1/2 c shredded carrot. Also, I added a bit more than 6 c of raisin bran, probably more like 7. These are awesome! My kids are not as big into them since they are not "sweet" but that is precisely what I love about them. A dense, moist bran muffin. Very delicious! Thanks for Sharing!

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Reviewer:

mommabull

Reviewed: Oct. 2, 2010

Finally, a muffin that tastes like a muffin and not cake! I used applesauce instead of oil, used brown sugar instead of white, and substituted half white whole wheat flour for some of the white. These are moist and delicious without being overly sweet.

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Reviewer:

wking

Reviewed: Aug. 12, 2010

Delicious! I cut this recipe down to 9 servings to use up my last cup of buttermilk and the last of my raisin bran cereal. I doubled the amount of raisins, added 2 tsp. of vanilla, 1/2 tsp. of cinnamon, and 1 Tbsp. of molasses. I poured the batter into 6 Texas sized muffin cups topped with turbinado sugar for a little extra crunch. They smelled wonderful and tasted even better!

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