The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 25, 2009
These are the best bran muffins I have ever tasted! It is an awesome recipe! I love that it keeps in the fridge too!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 4, 2009
Ok - but I could definitely tell these weren't made with real bran. Don't compare to my Grandmother's bran muffins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 30, 2009
These taste really good. I don't even like bran muffins.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 29, 2009
Nice recipe. I used part high fiber cereal and part granola, and replaced shortening with applesauce. I also adjusted the recipe to make 18 muffins. Good base to work from.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 18, 2009
This is from Mary Meades Country Cookbook. I think she at least deserves a tilt of the hat.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 27, 2009
I made this last year and was SHOCKED at how much it made. It was WAY too much batter, even for a family of 6. I didn't have a bowl large enough to store the batter. It took a large disposable 9x13 deep dish pan just to store 1/2 the batter (not including the bran cereal!!!). I did get 1/2 the batter cooked up (it was all I could fit into a gigantic canning pot at the time) and it was pretty good. Just be warned- this recipe needs to be MAJORLY scaled back unless you have a large supply of canning pots to cook it in!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 20, 2009
I grew up on these muffins. They are so delicious!!
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Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 6, 2009
delicious and addictive. just like my grandmas. sometimes i add raisins (my fave) or mini choc. chips. cook them for 20 min. - perfect. thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 4, 2009
FAB!!! I halved the recipe, used splenda brown sugar, whole wheat flour & oat flour, (next time I'll use applesauce but I was out), lots of cinnamon & nutmeg, skim milk and then I baked these in batches on my G5 George Foreman Grill. I intended to eat them as part of my healthy diet but my kids are BEGGING for them, more than poptarts and cereal! Next time I'm adding nuts & craisins & flax seeds. TERRIFIC!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 27, 2009
Love these muffins! I make 2 dozen at a time, freeze them & take one to work every day with me as a snack.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 22, 2009
Absolutely perfect. Almost an exact replica of my mom's recipe from when I was a kid. So yummy and moist and they are so easy to keep in the fridge and make whenever you want fresh muffins!
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Cooking Level: Intermediate

Living In: Mount Vernon, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: May 15, 2009
Whips up in a snap!!!! I just made enough batter for 36 muffins which works perfectly with my 6 cup pan!
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Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 3, 2009
Excellent recipe...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 20, 2009
Converted recipe to 1/4 size: 1 ½ c boiling water 1 ½ c whole bran cereal ¾ c shortening 2 ¼ c sugar 3 eggs 3 c buttermilk 3 ¾ c flour ¾ tsp salt 3 c whole bran cereal
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 18, 2009
This is the greatest recipe. I made a batch big enough to fill my largest ceramic bowl, and used enough each morning to make a small batch of muffins. I added raisins, apples, dried cranberries, you name it! The recipe is so versatile and delicious.
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 2, 2009
I modified the recipe for fewer calories (and Weight Watchers points) and it's still great. Everyone in the family has at least one a day. My 2-year-old can't get enough of them. The only drawback is that, even though I halve the recipe it still makes such a huge amount that I have to pour the batter back and forth between my Kitchen Aid mixer and another big bowl. It's always a huge mess, but then again it makes so many that we can freeze and eat for a long time. Modifications: 1/2 applesauce and 1/2 margarine for shortening; 1/2 Splenda and 1/2 sugar; 1/2 egg whites and 1/2 whole eggs; skim milk (usually powdered); 1/2 whole wheat and 1/2 white flour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 28, 2009
Absolutely delish and EXACTLY what I was looking for. I scaled the recipe for 36 muffins. Used organic turbinado sugar for all the white sugar and used half whole wheat flour and half all-purp flour to make it a little healthier, but blew it by using butter for my shortening! Used a combo of Total raisin bran and All-Bran for my cereal and threw in a handful of craisins (cherry flavor) and a tsp of good vanilla. Sprinkled more raw sugar on top for crunch. These went over BIG BIG BIG with my family. Better after they've cooled than when they're hot, we think. Very moist and very tasty! I can see this being a daily thing for us - we all loved them - and how handy that I have a big container of batter in my fridge that will keep for a couple of weeks, but I know it won't last that long! Thanks!
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Photo by COOKINMOMMY1

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA
Living In: Mason, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 18, 2009
The best. So moist and perfectly sweetened. I substituted most of the white sugar with Turbinado (raw) sugar and yogurt for the buttermilk. I also added all of the bran cereal to the water rather than doing what the recipe says.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 28, 2009
My husband really like this, I made them all some with frozen blueberries and raspberries, some plain and with cinnamon raisin. I put them in the deep freeze and would take acouple out every morning for lunches. I would have like something with more bran, this is a perfect recipe for people who don't like bran that much.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 22, 2009
Instead of the 1 cup of sugar, I used 1/2 cup of Splenda brown sugar to cut down the calories. It tastes just as good. I also added 1tsp vanilla extract when creaming the eggs, buttermilk and sugar. Great recipe, tastes just like the muffins from Starbucks!
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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