Reviewed: Sep. 21, 2005

Great Recipe.

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Reviewed: Jun. 28, 2005

Wonderful!!! I did add Molasses the first time I made them. The second time I added honey and vanilla ( ran out of molasses). Even those at work who say they do not like bran muffins, LOVE this recipe. Extremely easy to make, and versatile. You can add just about any dried fruit to it and they come out even better!!!! We have tried raisins, cranberries, and even dried mango and apricots... Yumm mm Yummmmm!!

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Kimberly D

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Reviewed: Jun. 8, 2005

When makeing this adjusted for 36 muffins, I exchanged oil (canola) for the shortening and used only 1 cup sugar. It was sweet enough for me and the oil is a better choice. No trans fats.

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LIGHTENING1

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Reviewed: Jun. 4, 2005

For those of you who are wheat intolerant, I used Heritage Flakes by Nature's Path and they turned out wonderful

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KTHORSTEINSON

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Reviewed: Oct. 13, 2004

This is the same muffin recipe that my grandmother has had and used for more than 40 years! I hope you all love and enjoy them as much as my family does. Thank you for posting this recipe :)

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THEMILLSZOO

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

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Reviewed: Mar. 15, 2004

Very good, althought they didn't rise all that much. I overfilled a few of the muffin cups and the edges burned with the high temp of the oven. I also sized the recipe down to 3 dozen. Overall great recipe for bran muffins. Nice and moist, not too sweet.

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LITTLETURTLE30

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Coburg, Oregon, USA

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Reviewed: Feb. 16, 2004

Note - I rated it 4 stars just because I have not tried it just like written yet. I made a very similar recipe, only I substitute molasses for half of the sugar amount. It adds a great rich flavor and moistness to the muffins!

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MidwestMom

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Reviewed: Aug. 3, 2000

Handy batter to have around, although I halve the recipe for just me and my husband. Raisins and/or dried cranberries are good when added to muffin tins just prior to baking.

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Lom

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Reviewed: May 23, 2000

This recipe in one of my favorites. I have shared it with many friends and always get great responses.

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JANE STONE

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Reviewed: May 21, 2000

Recipe is very tasty! I got a lot of compliments. You don't need to use those paper liners the muffins tip right out of the muffins tins. I baked all the muffins at one time since I've got a chest freezer to store them. Next time I make this recipe I'm going to cut it in half as I do not have a bowl large enough to hold the entire recipe.

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