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I loved these! I made no changes except I was low on milk so added some water to make it enough -- about half the "milk" was water. I like the fact that it uses whole wheat pastry flour rather than a/p, and I like to use just egg whites too. These turned out perfect even though I was a bit skeptical when I was scooping that batter into the muffin pans...the batter appeared strange and I feared it wouldn't raise well. But they turned out great in taste & texture. Now, I may use this as a base and experiment like others have with spices. Great with a little honey.

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AngieME March 15, 2012

Great! I added 1/2 tsp vanilla, 1/8 tsp nutmeg, 1/2 cup plumped raisins and 1 tsp cinnamon as Theresa P suggested. I was really happy with the texture and taste! I think chopped apple would work well in place of the raisins, too. Definitely a 'keeper' - m husband ate two when he got home from work!

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CanadianEmily June 02, 2009

These are very good muffins, easy to make and not at all greasy. They came out with a slightly crispy crust, which was excellent. I added cinnamon and plumped raisins, as per Theresa P's suggestion. I might double the recipe next time. Thanks for sharing!

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Pamela Z February 14, 2008

Great! Used part coconut oil, sucanat for the sugar, and added about 1/2t powdered stevia as well as cinnamon and extract and plumped raisins.

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annlouise September 18, 2013

These are GREAT muffins! I added some cinnamon, fresh grated nutmeg, vanilla extract, and plumped raisins. I got 12 delicious muffins, and will be making these often!! They turned out moist and flavorful! Thanks for sharing this recipe!

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Theresa P March 23, 2007
Best All-Bran Muffins