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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tbk678

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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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yummy

Cooking Level: Expert

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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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natalia

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 22, 2009

Very good, especially when baked after the batter has chilled for a while. Delicious with a little butter and orange marmalade. I quartered the recipe and cut the sugar to 2 cups to suit my family, and faked the buttermilk with milk/vinegar.

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prida

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Reviewed: Jan. 14, 2009

Great recipe! Next time I will try it with whole wheat flour to make it a little less cakey, but this recipe is awesome just as too. :)

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HelixHelps

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: Jan. 11, 2009

These are so very delicious. And healthful. So perfect for the mornings when you don't have time to whip up a batch of muffins- they are all ready, waiting in the fridge. We experimented with all kinds of fruit- from craisins to apples. One thing- they are even yummier after the batter has been in the refrigerator for a day or two. Enjoy!

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hanksmom

Living In: Fort Worth, Texas, USA

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Reviewed: Jan. 5, 2009

A very good bran muffin recipe. I used 1/2 applesauce and 1/2 butter. I also used Whole wheat flour and 1/2 bran flour for a healthier version.

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Cherry Blossom

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Reviewed: Oct. 17, 2008

Absolutely delicious! I used half the amount of butter, substituting apple sauce for the other half, and they turned out so well. The batter never lasts long enough!

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Jana

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 7, 2008

20 minutes is much, much too long in the oven at that temperature. Mine took 15 minutes. I used 1/2 brown sugar and 1/2 white sugar. . .also decreased the total amount of sugar by about 1/4 cup. I made about 3 dozen muffins and will freeze most of them.

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Carrie B.

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Reviewed: Aug. 17, 2008

I scaled this recipe back the first time I tried them, but when the weather cools down I will definitely make a whole batch of batter to keep some on hand for chilly mornings. My husband loves bran muffins and he said these were the best he's ever had. Thank you for this recipe!

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MYWEAKNESS

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Reviewed: Aug. 16, 2008

Just like my mom made when I was little. And I love having the batter in the fridge so I can make more whenever I want!

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joymeadows

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Reviewed: Aug. 10, 2008

First off, do NOT try to cream the fat & sugar with the buttermilk. What a mess! Cream the fat & sugar. Then mix in the egg(s) and THEN stir in the buttermilk. Also, this never says what size of muffin tin is a 'serving' which completely changes your baking time. That being said....I really love the taste of these muffins! I think for anyone who said they were bland, I think it's because of the type of cereal they used. I substituted the shortening with 1/2 applesauce & 1/2 butter. I used raisin bran cereal and threw in a tablespoon of vanilla extract with the buttermilk (which really was 1 Tablespoon lemon juice to 1 cup of skim milk because I didn't have buttermilk). Half wheat flour, half all purpose. I changed this to 36 servings (which really turned out to be 24 on a regular sized muffin tin). I baked them for 18 minutes. They turned out perfect. Thankfully the next time I won't follow the directions blindly.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Jul. 22, 2008

At high altitude of 7,000 ft, mine worked better at 375 degree F for 30 min. I also added some little carrot sticks. Wonderful! bd in Ruidoso

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Robbie

Cooking Level: Intermediate

Home Town: Memphis, Texas, USA

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Reviewed: Jul. 11, 2008

What a disappointment after all the rave reviews! I would describe the flavour as bland. Unfortunately I have some leftover batter I may try adding some coffee to add some flavour.

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luker's mama

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Reviewed: Jul. 11, 2008

Pretty good. I made a few changes though. I used Raisin Bran for the cereal. I used regular skim milk, cinnamon, extra raisins and applesauce instead of the oil. They are very moist. I scaled the recipe down too. One thing the recipe doesnt mention is whether you are to grease the muffins pan or use liners. If you dont use liners, make sure to grease the pan. They do stick!

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Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Ixonia, Wisconsin, USA

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Reviewed: Jul. 8, 2008

Just what I was looking for and MORE. I followed the recipe exactly and am very pleased with the result-- tender, moist, flavorful and crisp on the outside. PERFECT BRAN MUFFINS! I'll definitely hang onto this recipe, and experiment with putting banana and other fruit into them. Thanks for sharing!

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MORIZZLE

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Reviewed: Jun. 22, 2008

I love this recipe. I was buying bran muffins and it was costing me a fortune. I tried this recipe and they are great! I did cut the recipe in half.I bake 12 at a time storing the rest of the batter in the refrigerator and making fresh muffins every three days until the batter is gone. I used Post Raisin Bran and added extra raisins.I also substitued the buttermilk with sour milk to save some money.My sour milk for this recipe was 1 1/2 TBS of lemon juice stirred into every 2cups of milk.The very first batch I cooked came out just ok-I really don't know why. I was going to throw out the rest of the batter but that would have been a waste so I baked another 12 from the same batter.They were GREAT!! I have used this recipe several times and it continues to please :)

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lizzie

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Reviewed: Jun. 22, 2008

Delicious...This was my first attempt with Bran Muffins. Bran sounds so "healthy". Well these may not be healthy, but they were great. I scaled the recipe down to 36 muffins. I made six this morning for Sunday breakfast. I plan to make the remainder throughout the next week or so. Probably won't keep the batter around for more than a two weeks. Anything longer than that, doesn't sound too appetizing. Anyway, one other modifications that were made: used Raisin Bran cereal, added about a teaspoon and a half of cinnamon, used half butter/half shortening combination and added a cinnamon, brown sugar and pecan pieces topping. I know I'll make these again. Great recipe.

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Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

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Reviewed: Jun. 8, 2008

This is really a great and easily adaptable recipe. I scaled it down, changed applesauce for shortening. I also do different add-ins for different batches. It's perfect for kids to bake too. Thanks for such a great recipe.

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busimami

Cooking Level: Expert

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Reviewed: Jun. 4, 2008

Another satisfied customer! These are GREAT. Breakfast was getting pretty boring around here, so this is something fresh. My husband was skeptical at first, but after eating them...was convinced. I did lower the oven temp a bit and reduce the backing time. Other than that, I left it the same.

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Erika

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Six Week Bran Muffins

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