Reviewed: Apr. 12, 2013

I have been using this recipe for years and years. Cut the sugar to 2 cups, add a couple tbsp of molasses and extra raisins. My kids always liked these muffins and so do the grands.

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Reviewer:

alpaca farmer

Cooking Level: Expert

Reviewed: Mar. 4, 2013

Tried to make them a little healthier....as my hubby is diabetic and they were great! I used whole wheat flour instead of white. I used 2 cups of Splenda and 1 cup of white flour. I used 1/2 c melted margarine and 3/4 cup unsweetened apple sauce. I used All Bran bran flakes. They are super moist, tasty muffins! I added some craisons to some of them! A keeper!

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Reviewer:

PATTIMOM2

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: St. Albert, Alberta, Canada

Reviewed: Feb. 23, 2013

I thought these were very good and I especially like that I can make them the night before and bake right away in the morning. I added some vanilla and swapped half the shortening with butter. Everyone agreed that they were a little "greasy". Normally, I use applesauce for the oil but didn't have any. Next batch will swap for sure. I actually liked the flavor better when they were cold. Lots of options for the next batches based on all of the other reviews.

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Reviewer:

MARCIEB2

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Dallas, Texas, USA

Reviewed: Oct. 25, 2012

This is good. For those of you with a food processor and a food scale. Here are some directions that may be easier. Start by melting 192 grams shortening. Sift 675 grams whole wheat pastry flour in food processor. Put in large container that has a lid (mine was 14 cups). Add 155 grams bran flakes, 600 grams of sugar, baking soda and salt. Place lid on and shake shake shake. Beat eggs in separate bowl, then dump in buttermilk and melted Crisco. Add to container of dry ingredients. Mix well. Stick in fridge. Eat next day.

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Reviewer:

Criscelda

Reviewed: Sep. 9, 2012

I didn't change these except I just used cups of sugar. They were still great.

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Reviewer:

Ccatts

Cooking Level: Intermediate

Reviewed: Sep. 7, 2012

Pretty good! Warning: This makes a LOT of batter! It was not as moist as I would like, but I would try it again : )

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Reviewer:

LAYDEEBUG

Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

Reviewed: Aug. 25, 2012

I have a recipe that is similar and I add some cinnamon (2 tablespoons) and some Vanilla for a rich flavor

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Reviewer:

Gaylene

Reviewed: Jul. 23, 2012

The basic recipe was very easy and allows for you to add your own "personal" touch. Loved it and will keep for future. Thank you, I needed a recipe for the use of my Bran Flakes cereal.

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Reviewer:

Blondy0909

Reviewed: Oct. 22, 2011

These are so good. My husband and kids even liked them and they do not like bran muffins.

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Reviewer:

Denise Gray

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Reviewed: Aug. 24, 2011

I made three small changes to this recipe. Instead of buttermilk, I used liquid whey (leftover from making yoghurt). And rather than leaving the batter overnight, I first broke up the bran flakes and combined them with the whey. I let them soak a little while, with occasional stirs to encourage them to break up. That way I got to bake the same night I made my batter. Finally, I used veggie oil instead of shortening. The result: delicious! The muffins were incredibly soft and light... I think the sourness of buttermilk/whey makes them rise up nicely. For fiber and for taste, these muffins are great!

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