Reviewed: May 11, 2013

I have been using this recipe for several years now and it's the only bran muffin recipe I'll ever use. I love the fact that they contain so much bran yet remain beautifully moist and soft. For the fruit I use whatever I have in the pantry which could be anywhere from mixed fruit to dried cranberries.

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Reviewer:

Glenys

Reviewed: May 5, 2013

Love this recipe...I didn't change a thing!!

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Reviewer:

dazmachh

Reviewed: Apr. 30, 2013

I didn't have wheat bran so I substituted ground flaxseed. The batter seemed pretty thick so I added a couple more tablespoons of buttermilk. They turned out delicious! My kids loved them!

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Reviewer:

Tiffaney

Reviewed: Apr. 23, 2013

Mine came out: - Really dry - Did not raise well. I ended up with 12 small muffins - Raisins were not detectable at all - There were no taste or mositure that you'd expect from a muffin

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Reviewer:

jeffsaremi

Reviewed: Apr. 21, 2013

I usually add orange zest and a bit of cinnamon for extra flavours. Also, I substitute all purpose flour with whole wheat flour. Still taste great, but even healthier. Sometimes, I substitute half of the vegetable oil with unsweetened apple sauce.

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Reviewer:

Mma

Reviewed: Apr. 17, 2013

I LOVE these bran muffins! The only thing I changed was substitute 1/3 cup of cooked navy beans for the oil. They were great and my kids are devouring them. Yay for a bit more fibre in our diet! :)

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Reviewer:

rwolff

Reviewed: Apr. 13, 2013

A+

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Reviewer:

JThurston

Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA

Living In: Missoula, Montana, USA

Reviewed: Apr. 9, 2013

This made 12 very big muffins! I didn't have buttermilk, so I used a carton of Chobani strawberry yogurt, then poured milk into the measuring cup over the yogurt to make 1 cup, and added 2 teaspoons of lemon juice. I let this sit for 10 minutes. My gang likes muffins sweet, so I added an extra 1/4 white sugar. Then, I presoaked the raisins in hot water so they would be plump. I also sprinkled sugar on top. The muffins were sticky when done, but the muffin liners helped keep things neat when I popped them out of the muffin tins. These are heavy muffins -- not light like cake -- but delicious!

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Reviewer:

phrelanzer

Reviewed: Apr. 6, 2013

I made these for my mom and my brothers couldn't get enough of them. I substituted canned pumpkin for the oil and added chopped apple and chopped walnuts. I used All Bran cereal for the wheat bran and added lemon juice to regular milk for the buttermilk.

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