Reviewed: Mar. 15, 2012

I use a recipe very similar to this one. Mine calls for oil in place of shortening. I bake them in small batches as needed and add those over ripe banana we all put in the freezer for loafs. Just mash them and add to what ever size batch you are baking that day, yummy. Have also added apple sauce, both make very moist muffins. My family loves them.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

alice

Reviewed: Feb. 7, 2012

I love this recipe. I have been looking for a good bran muffin recipe and I just found it. I cut this recipe in half and only baked them for 18 mins. They came out purfect. I highly recommend this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

heatherjunkin

Reviewed: Dec. 21, 2011

Love this recipe. I add a couple shredded apples and raisins when I have them. Yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Juhani

Reviewed: Dec. 2, 2011

This is a great gift for anyone who is on pain killers for arthritis or has had surgery. Those pain killers stop you up and this is the perfect remedy

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

2kater

Cooking Level: Expert

Living In: Breese, Illinois, USA

Reviewed: Oct. 23, 2011

These muffins are just what I was looking for. In need of a snack for breakfast or anytime? This will fit the bill. These muffins are very moist. I even made mine with 1/2 whole wheat flour. I cut down on the fat by using half applesauce and half butter. I also used half brown sugar and half white sugar. Scaled recipe down to 36 servings and now I am sure that I should have at least doubled it. I don't see these lasting around my house too long. I also used the fake buttermilk trick of 1 tbs of lemon juice to 1 cup of milk. You can add anything to these muffins and it will only be better. My first batch had cherry flavored craisins and a few white chocolate chips, topped with a sprinkle of raw sugar. The next batch will have chopped candied pineapple. The combinations are endless! Just use your imagination. Thanks Dee for such a great recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

elysian27

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Emory, Texas, USA

Living In: Saint Martinville, Louisiana, USA

Reviewed: Aug. 10, 2011

While it was really nice to be able to make myself a fresh muffin from my go-to fridge stash every morning, these certainly weren't the best muffins around. They were generically sweet with very little in the way of any other flavour and were an odd spongy texture. I assume it was from the lack of oil. I think with some doctoring, it could be a fantastic recipe, but these were merely "Good, I suppose". I found cooking them for less time at a higher temperature improved the texture somewhat.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jewelz

Cooking Level: Intermediate

Reviewed: Jul. 27, 2011

These are yummy but you need a huge mixing bowl to make the whole recipe. The only change I made was the baking temperature, my first batch came out with burned edges at 450, lowered to 375 for 20-25 minutes and they were perfect.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

cara.davis

Cooking Level: Expert

Living In: Lakeland, Florida, USA

Reviewed: Feb. 17, 2011

Marvelous recipe, and it stands up well to "fiddling" as well. I use 2 cups applesauce and one cup coconut oil instead of shortening, and I cut the sweetening in half and use whatever mixture of honey, molasses, agave nectar, and/or brown sugar I have on hand. And of course I always add loads of dried fruit, sometimes dates or raisins or cranberries, often a mixture. Yum. Warning: you better have a HUGE bowl and spoon.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

STORMIMAY

Cooking Level: Intermediate

Living In: Fountain Inn, South Carolina, USA

Reviewed: Feb. 2, 2011

I had a very similar recipe that I couldn't find, so was glad to find this one. It is very similar, but the directions are a little different. I soaked all of the bran flakes in the hot water, and replaced the shortening with cinnamon applesauce. I tried to cut the sugar a little, but the batter didn't taste right, and was thin, so I added the rest of the sugar back in before baking. I also used rasin bran cereal, and also added another handful of dried mixed fruits (cranberries, golden raisins, and currants). I have always loved these muffins, and so did my kids. These are great warm with butter, but my kids even loved them cold as an after school snack. They said they are as good as any cup cake! Put this one in your recipe box and use it over and over!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

twylac

Reviewed: Nov. 29, 2010

My mother made these for as long as I can remember but she added dried fruit - dates, raisins, currants, dried apricots, whatever you like. Dates were especially good.

Was this review helpful? [ YES ]
2 users found this review helpful