Since trying this recipe a few months ago, it has become my go to for bran muffins. I was bent on finding a recipe that included a healthy dose of as many wheat/bran ingredients (not just a hint of one or the other) and this one fit the bill. I make these with only slight changes, and due to family preferences (at the moment), omit the walnuts and blueberries. I add a touch more buttermilk, enough to really moisten the bran, sometimes add an additional banana, and reduce the sugar. I make a double batch every time, as opposed to 1 1/3 cups b. sugar I add 1 cup. I also took another suggestion and added salt. So I now include scant 1 tsp sea salt to the double batch. As Fall approaches, I will be making these and keeping them in fridge for those hurried rushes out the door to school. My children, 5 & 12, both really enjoy them, as do I.
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Since trying this recipe a few months ago, it has become my go to for bran muffins. I was bent...