These are classic bran muffins and they are very good. I cut the sugar to 1/2 cup and used brown sugar Splenda and added 1 tblsp of molasses. I also added 1 tsp cinnamon and upped the vanilla to 1 tsp. Sometimes I add some chopped walnuts in addition to the raisins. I like that the recipe uses raw bran which is cheaper to use than bran cereal.
Yep, these are the muffins Mama used to make. Changes due to what I had available: melted butter instead of oil, Fiber One cereal instead of brand mentioned, vinegar and milk instead of buttermilk, and white whole wheat flour instead of all-purpose flour. I added blueberries to the second half of the batter. Awesome delicious either way. Next batch I'm going to try adding drained crushed pineapple. Thank you for the food memory from my childhood!
Yummy! I added an extra third cup of brown sugar and chocolate chips instead of raisins. We loved them!
These turned out great! I followed the recipe exactly. Even my husband, who was wasn't sure bran muffins were for him, really liked these. Thanks so much, Katherine!
Probably the best bran muffin recipe I have made! I used skim milk and lemon juice in place of the buttermilk and replaced half the oil with applesauce to make them healthier. I also used 3/4 cup frozen blueberries instead of raisins as a personal preference. They did take about 25 mins to bake but this was probably due to the liquid in the blueberries. Next time I will try using whole wheat flour and will decrease the sugar (they were a bit too sweet for me) to make them even healthier.
I love this recipe - we had it around, I didn't know where it came from. I use 1 tsp vanilla instead of 1/2, and 3/4 dates instead of raisins, and do the same as you for baking - less time equals a moister muffin. Thanks for posting this, now when I lose it, I'll be able to find it again!
This is the best bran muffin recipe I have ever made. Nice texture and moist. I used chopped dates in place of raisins, because I prefer them, but other than that followed the recipe exactly as written.
Delicious and moist. I added extra raisins (2/3C) and mixed them in at step 3 to avoid over beating. Also substituted half the white flour with whole wheat flour to increase fiber. Yummy. Thanks.
Very classic bran muffins, not the least bit dry as some brans muffins are, these were wonderful and moist with lots of raisens, I did as suggested and used 3/4 cup. Wonderful with butter right from the oven and we will enjoy them often for breakfast, thanks for sharing a good one!!