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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Reviewed: May 17, 2008

OK, First let me say that I cut this recipe by 6 to get the desired 24 muffins. I also added 1 cup of raisins to the boiling water, and added 1 teaspoon of baking powder in addition to the baking soda. They were amazingly good! I thought my kids would turn up their noses...instead, they devoured them and asked for more! These are the most moist and best tasting bran muffins I've ever made. This recipe is a keeper!

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kris

Living In: Lawrence, Kansas, USA

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Reviewed: Apr. 21, 2008

This was my first time making bran muffins and they turned out great! I used Fiber One cereal and ran it all through the food processor before adding the water. I also added cinnamon and raisins. So good!

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Kristin

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Reviewed: Apr. 19, 2008

Have made this recipe for years (in smaller quantities) and it's the only bran muffin recipe that really tastes like a treat. I always add vanilla and use Bran Flakes for the smaller quantity of bran cereal and All Bran for the larger one. Sometimes throw a streusel topping on for fun. Simply delicious...people can't believe it's a bran muffin!

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Nights

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2008

Very good, was better with various add-ins: Chocolate Chips or Blueberries :)

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Marty

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Reviewed: Apr. 3, 2008

Just as awesome as mom used to make when I was a kid....But, next time i'll half it. I didn't have a bowl big enough to mix this in and ended up mixing in 5 smaller bowls and combining ingredients at the end.

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Karebear

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2008

Excellent. I added orange zest, and substituted orange juice for the water. Also, I substituted applesauce for the oil. Added dried cranberries. Yummy!!!

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TONIAMARIE

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Reviewed: Mar. 11, 2008

This recipe brings back some fond memories of my daughter when she was little. I always had this batter in the fridge and I popped six of these in the oven moments before she and her friends were due home from school. She arrived home everyday to the smell of these baking, and as soon as she changed her clothes she and her buddies each munched on a hot muffin with a tall glass of cold milk. To this day whenever we run into any of her friends from the old neighborhood, they remind me of the great smells and flavors from our house after school. Now I take this batter to work once a week and bake them in the kitchen mid day to share - there is never a crumb left.

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paulncheri

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 9, 2008

Don't use muffin cups. Definitely a tasty bran muffin, but I prefer the healthier "Classic Bran" muffin recipe from this site.

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D

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Reviewed: Feb. 16, 2008

Delicious. I was looking for quick last minute addition to our breakfast. My husband loved them! Thank you.

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Hollywood

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Reviewed: Jan. 20, 2008

I have been using this recipe for many years. Makes it so easy to have something healthy in the morning in a hurry. So much better for you than a donut or huge bakery muffing.

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GRINGORN

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Reviewed: Nov. 21, 2007

My husband eats these. That says it all.

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Brandy

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Reviewed: Nov. 10, 2007

OK I just made a half batch of these. Flavor is much better after waiting a few days to bake any. Also fooled my 4 children into eating healthier muffins by adding different things to the batter just before baking.(as they cringed at BRAN muffins)In a bowl with enough to make 12 mini muffins I shredded a little apple and added cinnamon chips. Then about 3Tbs. peanut butter and chocolate chips. Next one I added cocoa powder and a little extra sugar. Can't wait to experiment more. Wonderful muffin as is or to add extras to.

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BERRYTOBE

Cooking Level: Expert

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Reviewed: Nov. 10, 2007

My grandma used to make this recipe and it is OH SO GOOD! Muffins turned out great!

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PALMERQUIVER

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Celeste, Texas, USA

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Reviewed: Oct. 7, 2007

I sized this recipe down to about 50 muffins. I can't beleive they can sit in the fridge for 6 weeks, that just sounds gross since they have milk and eggs in them...wouldn't they go bad? Anyway, I made a smaller batch and the kids are just chowing them down. I made some plain, some with chocolate chips (my 3 year old won't touch it if it doesn't have chocolate chips in it ;)), some cranberry ones and some apple cinnamon ones. They will make the perfect healthy breakfast for this busy family and great snacks at school for my son. Thanks for the great recipe! Oh, they were baked in 11 minutes not 20!

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Lindsey

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Sep. 5, 2007

My mom made these for us as kids. I now make them for my kids. My absolute favorite thing to do with this is something we did as kids. My mom always had a big bowl of it in the fridge. we took a big glump of it and put it in the microwave. cook it until it's not shiney. Pour a little milk over the top of it and you have a quick super yummy hot healthy breakfast. These are very versatile muffins. I like to get creative with different kinds of grain cereal. The first 6 cup should be something like All bran the other 12 can be anything from shredded wheat to granola. Granola is really yummy. I've added all kinds of dried fruits. I like to have a batch in my fridge around the holidays. It's super easy to make up a dozen to give to friends and family as gifts. It's the perfect quick fix

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PLACENTASRUS

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Reviewed: Aug. 28, 2007

We really like these for using up stale bran cereal. I've tried different kinds and they all seem to work! I down size to 1/6th and it makes 24 muffins perfectly. I also don't use the liners as they are really unnecessary. I like to add different things to the tops of them before they bake, they bake up very well this way... sometimes I add chopped walnuts, sometimes dried cranberries or raisins, always add a little bit of raw sugar to give it a finished crunch/bakery style top.

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CDPEFFER

Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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Reviewed: Aug. 26, 2007

This recipe is great! I tried baking them in paper muffin cups to avoid a messy clean up after, but found that the muffins stick to the paper quite a lot. Other than that, my husband loves them and so do I! I just made up a small batch of raisin bran muffins and then a small batch of chocolate chip bran muffins - both very tasty!

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JennvO

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Reviewed: Aug. 24, 2007

The recipe is AWESOME! Everyone loved it - we have 5 kids - including friends, neighbors and extended family. We added dried cranberries or golden raisins and they were a hit! We tried them with dried apples and cinnamon but didn't really like them as well. We used the converter and mixed up a batch that made around 56 muffins. Next time we will make a complete batch as all the muffins were baked and consumed in 3 days!

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Hope Rumpca

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Reviewed: Aug. 8, 2007

These were very good, especially hot out of the oven. Sweet enough it does not need honey. I used whole wheat flour and added a bit of nutmeg. I also used 1/2 butter 1/2 shortening. I look forward to trying different fruits and berries in it.

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