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Reviewed: Jun. 30, 2008

Yum!!

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Reviewer:

RD cook


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Reviewed: Jun. 9, 2008

These were really good, but I had to make a few adjustments. I halved the recipe, and it made 24 good-sized muffins. For a half recipe, I used 2 eggs, 2 cups buttermilk, 1/2 cup oil, 1 1/2 cups sugar (made them way too sweet though - I will try 3/4 cup next time), 4 cups raisin bran (with no extra raisins added), 2 1/2 cups flour, 1 tsp. baking soda, and 1 tsp. salt. Note that substituting half wheat flour and half regular flour is just fine! Next time I'm going to use half applesauce and half oil, as others suggested. Thanks for the recipe!

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Reviewer:

KRANEY

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: May 27, 2008

As is, the recipe is okay - has a nice, moist texture but the muffins are definitely not sweet. The next time I made them I doubled the sugar and the result was perfection!

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JANE37

	Cooking Level: Intermediate Living In: Columbus, Ohio, USA
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Reviewed: Dec. 2, 2007

I have been looking for this recipe for years! Thank you! I add two extra tsp of baking soda, use golden raisins for variety and moisture content, and add 2 C. of homemade pear or apple butter, which takes these from great to perfect. I haven't tried store-bought apple or pear butter, but you could use applesause. Don't cut down on the oil though, you don't want them to be dry. I also add vanilla (2 tsp.) and butter flavoring extract. Very Nice Batter than doesn't turn colors in the fridge all week.

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Reviewer:

Missy

	Cooking Level: Intermediate Living In: Yakima, Washington, USA
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Reviewed: Jul. 28, 2007

Excellent recipe. I've made refrigerator bran muffins before and they didn't cook up as pretty as these. Not a super sweet muffin, but that's not what this recipe's about. Mixed up quickly, eaten just as quickly by my family! The rest is waiting in the fridge for the next fresh batch.

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Reviewer:

Colleen

	Cooking Level: Intermediate Home Town: Avon, Ohio, USA Living In: Springfield, Missouri, USA
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Reviewed: Jun. 19, 2007

Aweome recipe! These muffins were delicious. I also used applesauce instead of oil, and wheat flour instead all-purpose. I added 5 1/2 teaspoons of baking powder and they raised very nicely. My Dad and I put lot's of them in the freezer and simply pop them in the microwave for breakfast. Very tasty treat.

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Reviewer:

KatieTheBakingLady

	Cooking Level: Intermediate Home Town: Annandale, Virginia, USA
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Reviewed: Apr. 12, 2007

I had good results with this recipe and found it was easy to make a 1/2 batch. The adults in my family like these more than the kids. I found that sprinkling a little cinnamon sugar over them before baking made them more kid pleasing.

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AMYNTEXAS

	Cooking Level: Intermediate Living In: Fort Worth, Texas, USA
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Reviewed: Jan. 19, 2007

I gave this 5 stars because I have made it exactly as written and they were very good. However, in trying to make them a bit healthier I made the following changes with a 3 star result: Used whole wheat flour, used splenda instead of sugar, used applesauce instead of oil. The taste is still good but they did not rise like I wanted. All in all, very good, though. Thanks.

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Reviewer:

TNociti

	Cooking Level: Expert Home Town: Kansas City, Missouri, USA Living In: Atoka, Tennessee, USA
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Reviewed: Nov. 26, 2006

This is the best! Mom used to keep a batch of this in the frig when we were kids. We would microwave a muffin (paper liner in a small bowl works well) for breakfast! Clearly the texture is not as good when you microwave as when you bake it in a conventional oven, but the convenience is worth it. I'm glad to find this recipe again. I'm sure my coworkers will be jealous when I pull my freshly-baked muffin out of the microwave every morning!

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Reviewer:

Suzy

	Cooking Level: Intermediate Living In: Portland, Oregon, USA
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