Reviewed: Jul. 2, 2007

I have never been a fan of bran muffins but after trying this recipe I am hooked. This is a wonderful, moist, flavorful recipe made just as the recipe calls for.

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love2bake

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Reviewed: Jul. 2, 2007

These muffins are EXCELLENT! I followed the recipe exactly and they turned out great. I scaled it for 18 muffins and it made 12 med sized ones. Next time i'm going to make a BIG batch since they are so good :)

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Misty Bawn

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Reviewed: Jun. 26, 2007

I made a couple of adjustments-i adjusted the yield to 18 servings which uses one egg and is just enough for one large batch of muffins,i used Weetabix and added soaked goji berries and raisins,mix was very runny and i thought i'd messed this up but the muffins turned out soft and tasty and even my fussy kids ate them.These will be a lunchbox filler for them as muffins for breakfast aren't that common in the UK!

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maddison

Cooking Level: Intermediate

Home Town: Coventry, Warwickshire, England, U.K.

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Reviewed: Jun. 18, 2007

amazing, made tons, gave a bunch to neighbors and family and they all raved...excellent and easy...

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LadyK

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Reviewed: May 21, 2007

I made the batter for these last night and baked up 6. They're gone! Baked another 6 tonight! I love that I have a healthy, quick something to grab in the morning ( had 2 on the run this morning and they really kept me full). Perfect for my teen daughter to grab before school as well. I changed the servings to 36 (LOVE that allrecipes has that feature) to make the batter more manageable and storage in fridge not such an issue! Worked great!

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jdsk9queen

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Reviewed: May 11, 2007

Amazing! Everyone raves-even those who have never heard of bran muffins! This is the most delicious ever!

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Catherine Rumfelt

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Reviewed: Apr. 20, 2007

These are excellent. I make a batch and bake up half the recipe and take to church on Sunday mornings.

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sam adams

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Reviewed: Feb. 26, 2007

I really liked these. They were really hearty which is why I like them. My boyfriend and roommate loved them too. I used 1/2 whole wheat flour and 1/2 bran flour. Makes them hearty and better for you. I did some plain, with raisins, and apple cin. all were excellent.

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missmandy16

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Reviewed: Jan. 27, 2007

I never thought I could love a BRAN muffin...boy was I wrong!!!! This recipe is awesome. When I made my first batch, I thought "I can put berries in it to make them more flavorful or moist." But after tasting them, I have never needed or wanted to change the recipe!

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NARCOSLEEPY

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jan. 3, 2007

SO GOOD. I have never liked bran muffins before, but this recipe is a keeper for SURE. I usually scale it down to 18, and it makes 12 medium-small muffins. I bake for a smidge over 19 minutes, and they turn out perfect. I like to add craisins and pecans too, so these treats end up tasting great and only have about 160/170 calories a muffin!

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SaraLady19

Cooking Level: Intermediate

Home Town: West Sacramento, California, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 17, 2006

I made 1/2 of this recipe and have enough batter to feed this family of 4 for the year! But I will share a jar of batter with the neighbors and family....Good deed done, and good muffins too. I think I may have goofed using bran flakes?? But Raisin Bran was on sale and it came out just fine. More like a cupcake than a heavy muffin. Thanks for sharing!

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CMMARINELLI

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Reviewed: Nov. 12, 2006

There many variations on this recipe, this is one of the best!

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Criscoh

Cooking Level: Expert

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Reviewed: Oct. 31, 2006

Best bran muffin recipe ever. I scale the recipe down to 72 servings, use whole wheat flour and add 1 pound/500g block of pitted dates. I just chop the dates and simmer them in water until they soften into a paste, drain excess water and add them to the butter mixture when cooled.

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MOM2K&A

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Rochester Hills, Michigan, USA

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Reviewed: Oct. 26, 2006

My Mom (and I) have been making this recipe since I was a kid. We've also been known to use bran cereals such as those bran square ring things. They all work just fine. It's not like a bran muffin-it's like a treat! I love it with a little bit of butter. SO very good!

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ANGIETHERECLUSE

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Reviewed: Aug. 18, 2006

This is the EXACT recipe my grandma used to make when I was a child with one exception - she used raisin bran instead of just regular bran (and she would only make a third of this recipe at a time). This is an awsome recipe - anyone who enjoys muffins is sure to enjoy this recipe. Great to see this on this site - thanks for sharing!

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KingsHorses

Cooking Level: Professional

Home Town: Gahanna, Ohio, USA

Living In: Centerburg, Ohio, USA

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Reviewed: Aug. 6, 2006

I'm very impressed! They were quick to mix up and quick to bake. I used fiber one cereal (ground slightly in food processor) added vanilla, cinnamon and diced apple also, which was quite good, but I plan to try other fruit add ins too! One recommendation - When creaming the sugar/shortening mix; cream the mixture before you add the buttermilk. I wasn't thinking and went ahead and added the buttermilk at the same time. The cold buttermilk will make the shortening separate. Excellent healthy breakfast option!

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MKATES

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Reviewed: Jul. 12, 2006

To quote my husband; "Heavenly!". I added chopped granny smith apples and a touch of vanilla. Even the kids love them.

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BABYLADY4

Cooking Level: Expert

Home Town: Lake Bluff, Illinois, USA

Living In: Weyauwega, Wisconsin, USA

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Reviewed: May 22, 2006

We really enjoyed these muffins! I made some adjustments: I used veg. oil instead of shortening, 3/4 cup white sugar and 1/2 cup brown sugar, added 1 tsp each of cinnamon and vanilla extract, used an extra 1/2 cup cereal, and substituted 1/2 cup wheat bran for some of the flour. These muffins were very moist and not too sweet. Next time I will add dried apples and walnuts. Thanks!

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Kristen

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 17, 2006

These are the muffins I remember as a kid and now I'm making them for my family. But we add chocolate chips. Healthy? No. Tasty? VERY!!! I have to keep any extra muffins frozen or they'll disappear too fast!

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007librarian

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Apr. 9, 2006

I have made these multiple times. They are moist and not too sweet. They're great for breakfast on a busy morning. I usually make the batter and let it sit for a day before baking. It seems the longer the batter sits, the better the muffins!

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MSZ71

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Six Week Bran Muffins

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