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The muffins came out tasty, but do not forget that these are the BRAN muffins.
They are moist inside and not too sweet (I will add more raisins next time). However I found them kind of doughy. It is my second recipe with bran and wheat flour. And this is the second time I notice this doughy texture in my baking. So, I guess it is a common thing if you deal with bran and wheat flour.
What I would recommend is to add walnuts (or other nuts) to the batter. I put 2 pieces of walnut halves in each muffin and I would definitely put more next time. In my opinion it adds crunchiness and texture which balances doughy taste.
It took me exactly 22 minutes and I got exactly 12 beautiful muffins.
It is simple and HEALTHY recipe. Thanks!
I made these this morning, and it's true - you'd never know they are fat-free! I used cherry yogurt and added dried cherries instead of raisins, and I also used 1 tsp cinnamon. They are so moist and yummy, and will make great breakfast muffins. I always thought bran muffins were dry and tough, but not these! Thanks Kitt!