This is one good classic bran muffin recipe. I changed three things: First, I am opposed to dirtying 3 bowls to make muffins so I added the eggs etc. right into the soaked bran. Second, I chose to use frozen blueberries instead of raisins (and based on advice from a cookbook I have, I rinsed the berries then dried with paper towels before adding - this prevents the batter from turning a strange colour and doesn't cool the batter down too much hence impairing cooking). Third, I doubled the recipe. The result? Moist, light (for a bran muffin) and tasty. I know alot of people have opted to replace the oil with applesauce or similar ingredients, but I say, what's a little oil? I have stashed away a freezer inventory for busy mornings and have no complaints. My advice? Try these (unless you are looking for a cupcake, in which case look elsewhere).

Reviewed On: Dec. 8, 2012

A very good, very easy recipe (might well be 5* if made as written but I made a few modifications based on my circumstances). I agree with reviewers who said the recipe for apricot BBQ sauce makes alot. I made a 1/3 recipe for one (rather plump) tenderloin (served 3) and that was perfect. For the rub, I didn't have garlic powder, so grated in fresh garlic, which worked fine (rub became more of a paste). After adding the "rub", I only had an hour before I had to cook it. I followed the advice of a reviewer who suggested roasting at 425 as an alternative to grilling. I added the first half of cooking-designated glaze after 10 min and the second bit 10 min later, and rotated each time I glazed it. The total cooking time was about 30 min to reach 165 degrees. Served with the reserved glaze, roasted mini potatoes, and coleslaw. A very easy weeknight meal but this is nice enough to serve to guests.

Reviewed On: Nov. 5, 2012

Made this as part of an effort to use up pantry staples and was rewarded. I never make soup without doubling the recipe, as I like to have leftovers for lunch or to freeze. Changes (many of them inspired by other reviewers) included: included diced celery and carrot at the sautee stage, used chicken stock instead of water (mine happened to be unsalted), used a combination of creamed corn and kernal corn, used evaporated milk instead of cream and a bit less than the amount of cream called for due to the can size (didn't heat separately - just slowly heated in the soup), added about 1 tsp dried thyme leaves, used less salt than called for (suggest you start with half the amount and taste and add from there as needed), added a generous handful of chopped parsley and freshly ground pepper to finish. Thought thickness was just perfect (both potatoes and corn contributed to the consistency) and didn't feel the need for flour. A great base recipe that I will definitely use again.

Reviewed On: Oct. 28, 2012