Honey Bran Muffins

Reviews More Reviews

Most Helpful Positive Review

Jun 11, 2003

Great Muffins! always a hit with my family. Heres a tip: I found that if I use a good brand of bran (kellogs or the like) it absorbs much better then the cheaper no name brand. After a long time of refrideration the no name brand will still be quite "sloshy", rather then absorbing moisture while in the fridge it seemed to absorb during the baking time. Not a big deal just a matter of personal preference I guess.

—LORALEIGH

See full review »

Most Helpful Critical Review

Jun 04, 2003

A very heavy muffin! It's a little to heavy for me, but you could actually eat it for breakfast on its own and it would fill you up.

—DEPECHE

See full review »

172 Ratings

See other versions of this recipe!

Oct 07, 2007

I've been using this recipe for several years and just now remembered to review it. :o) It is the BEST bran muffin recipe I've ever tried. I did make some changes, as it looks like most everyone else did too. I use apple juice and chopped apples instead of the pineapple juice and raisins originally called for. I also add 1 tsp cinnamon and a dash of cloves to the flour mixture. I had a problem with the cereal retaining some of the flour and having white clumps on it, so I mix the cereal in separately - after the flour mixture has been incorporated with the wet ingredients. You need to use bran FLAKES - I buy the store brand that says 100% whole bran flakes and it works great. I've also subbed applesauce for the oil, and the only difference noted was they didn't rise quite as much. I use olive oil if I leave the oil in, and it doesn't taste olive-y after it's cooked. I've also made them with pineapple juice and chopped pineapple, and it's excellent that way also. The batter is very thin initially, but I let it sit overnight and it's perfect in the morning. I use an ice cream scoop to measure into the muffin tins. I normally make a double batch of muffins and freeze them. Thank you so much for an awesome recipe! Definitely FIVE STARS!

—FAMILYJEANS

See full review »

Aug 01, 2003

I've used egg beaters to replace the eggs; have added up to 1 c. shredded carrots as well - both with excellent results! Cinnamon, nutmeg and allspice are also excellent additions.

—KATHYZOOK

See full review »

Jul 09, 2007

These muffins came out beautifully! I used General Mills' All-Bran cereal and was out of raisins, so I looked through my pantry and decided on using apricots which I chopped. Another difference I made was using Juicy Juice brand's Orange Tangerine juice instead of pineapple juice (didn't have any). After chilling for 3 hours, I used a cookie-dough spring action-type scoop to distribute the batter into the muffine cups - 2 scoops was the perfect amount to fill regular-sized muffin tins. I baked the muffins for 15 minutes, and they came out perfectly - 20 min. would be way too long. In the end, I was able to make 27 muffins, not bad. :) The next time I make these, I think I would crush the bran cereal a bit to avoid the bran "chunks" as I call them. I think making the bran a bit more discreet would be better. Also, I baked the muffins in aluminum muffin cups. This didn't change the speed of cooking (they ended up the same aas they would if they were in paper ones); but I did this so I could keep them fresh by refrigerating, then I can heat them up in the toaster oven each morning so I could have a 'hot, fresh muffin.'

—CookinginFL

See full review »

Aug 08, 2008

This recipe is no joke FABULOUS!!!! I put a little honey in bottom of cups and on top of batter before baking. I also used 1 cup of dried pineapple instead of raisins. they dont look that great but they taste great. Very close to Mimis cafe honey bran muffins. Just what I was looking for! Thanks!!!!

—jen anderson

See full review »

Dec 13, 2003

Great bran muffins! They were not too heavy and very moist. I also used apple juice instead of pineapple. Nice recipe.

—Lisa

See full review »

Oct 08, 2006

Wow these were great! I made a few changes: I used whole wheat flour instead of regular. I also substitued 1/2 cup unsweetened applesauce for the oil. I cut the honey down to 1/4 cup. And I used eggbeaters as previously suggested! I used All-Bran cereal. And I did use pineapple juice because I happened to have some on hand - I love what pinapple juice does for these muffins! Just great! I made half the muffins after the batter chilled for 3 hours and only had to bake them 15 minutes before they were done. I will make the rest of them tomorrow and see if they can possibly be any better(I doubt it)!

—rockin*army*wife

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Six Week Bran Muffins

Bran Flakes Muffins with Raisins

Bran Muffins I

Apple Bran Cheddar Muffins

Cinnamon Bran Muffins

Bran Muffins II

Bran Muffins with Coffee

Apple Streusel Bran Muffins

Apple Bran Muffins

Bran Muffins III

ADVERTISE WITH US

Nutrition

Calories
255 kcal
13%

Carbohydrates
46.8 g
15%

Cholesterol
53 mg
18%

Fat
7.1 g
11%

Fiber
2 g
8%

Protein
4 g
8%

Sodium
308 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Honey Bran Muffins

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 255
Calories from Fat: 64

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 1.2g 6 %
Cholesterol 53mg 18 %
Sodium 308mg 12 %
Potassium 226mg 6 %
Total Carbohydrates 46.8g 15 %
Dietary Fiber 2g 8 %
Protein 4g 8 %
Sugars 29.9g
Vitamin A 4 %
Vitamin C 5 %
Calcium 4 %
Iron 28 %
Thiamin 19 %
Niacin 20 %
Vitamin B6 12 %
Magnesium 9 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.