Reviewed: Sep. 22, 2009

Made as is and kept them in a plastic container "raw" in the fridge and made a small fresh batch everyday for my kids. They were great every single morning.

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sjbrc12

Cooking Level: Expert

Living In: Pittsford, New York, USA

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Reviewed: Jun. 12, 2009

My mom always made these in the fall. She added chocolate chips to them to make them more kid friendly. Thanks for posting this yummy childhood memory!

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jjakmmal

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Reviewed: May 4, 2009

Okay. I just used this recipe again, but I made alterations...again. With my first batch, I followed the instructions to a "T" and after baking the first dozen, I was disappointed. They didn't seem to have enough bran texture, they were light in color, and they were kinda flavorless. Determined to NOT let the batch go to waste, I altered it a little. First of all, I added 1/2 cup sugar, some wheat germ (1/4 cup?) and a little applesauce (1/4 cup?). Secondly, I let the mixture sit for awhile to allow the bran flakes to break down. After that, folks, they were AMAZING, five star muffins.

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chez jenna

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Reviewed: Apr. 30, 2009

What a great basic recipe. Of course I tweaked it, first by cutting it in half. I then used 2/3c. Brown sugar instead of white, melted margarine instead of oil. I added 1/2 c each of chopped apricots and dried cranberries and 1/2 t of orange zest. The result is fabulous if you like a fruity muffin for breakfast. I like the fact that this isn't really sweet-- it's a muffin, not a cupcake! Thanks Betty for a great recipe!

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ShellyORN

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2009

Easy and delicious muffins! After baking, I buttered them and sprinkled them with brown sugar, since I wanted a slightly sweeter taste. This recipe also makes delicious PANCAKES! My husband had the idea to use the leftover batter to make a pancake, so I tried it for fun, and it turned out wonderfully. Just grease a skillet and cook on med-high heat like you would normally do. The pancakes come out hearty and fluffy. Yum!

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joyfulwife

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2009

My mother used this recipe for years, and we loved them. She called them Six Week Muffins, because they could alledgedly last that long in the fridge. They never lasted long enough in our house to test that theory. My mother's recipe called for 3 cups of sugar (3X what is listed here) and 2 teaspons of salt (2X what is listed here).

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SusanBeeTX

Cooking Level: Intermediate

Home Town: Grady, Arkansas, USA

Living In: Plano, Texas, USA

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Reviewed: Dec. 16, 2008

I wanted to make tasty bran muffins and I had a box of All Bran on hand, so I combined 2 recipes on this site and came up with super muffins. I started w/ 3c.of All Bran, moistened w/ 3c. of boiling water. I let that sit while I combined the eggs, oil, buttermilk and sugar. I sifted into that mix, 1 1/2c. whole wheat flour and 1 1/2c. white flour w/ 6t. baking soda and 1t. salt. I added 3c. of Raisin Bran to this mix and then poured in the moistened All Bran and over 2c. raisins. I'm baking them in a muffin top pan for 14-15min. They are really light and tasty--very different than the leaden bran muffins that I've often been served. I also made some light honey butter w/ cinnamon which really makes them outstanding.

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durangokid

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Durango, Colorado, USA

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Reviewed: Jun. 30, 2008

Yum!!

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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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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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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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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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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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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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