Very moist and delicious. DH said this is a definite five star and if you only had used golden raisins they would be a ten. They are very moist and extremely tasty.
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WOW! This recipe is outstanding! I'm a baker in a family-run bakery, and these blow the bran muffins we make out of the water! I will be sharing this recipe with my employer, for sure. I didn't have any raisins on hand at home, so I added the zest of one orange, along with a big handful of frozen cranberries. I'm very impressed, thanks so much for sharing!
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Best muffin recipe EVER! Used Whole wheat flour so I added 1/4 cup of milk extra. 1/2 cup of brown sugar is plenty. Also added 1 cup of frozen cranberries with 1 cup of raisins. Do not overbake, watch them carefully.
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Delicious... I used whole milk, maple syrup, olive oil and 3 tsp baking powder, 1 tbs cinnamon ... I mixed half of the batter with melted chocolate... it is soft, healthy and easy to make...
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These are beautiful. No butter required for reheating. Fast and easy to put together. Wonderful.
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Yup, the best bran muffin recipe I've tried so far! Didn't change the recipe at all so for folks looking here to see if any tweaks need to be made, I'd say no! Right out of the oven these taste fantastic. mAAybe a tad on the sweet side, I can really taste the molasses but it gives it such a great flavour. Excellent, thanks for sharing this Lennie! :)
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These muffins are super tasty! I subbed oat bran, because that's what I had, and turned up 1/2 a cup short, so I threw in some rolled oats. I liked the texture and flavor the oats gave to the muffins. I subbed whole wheat flour, used about half the molasses that was called for, and used a mashed banana for most of the oil. Oh, and I went with blueberries... BF ate all the raisins. =) Yum! Might add some nuts next time...
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Great healthy muffins, recipe is a true gem. I used a mashed banana and added enough oil to equal 1/2 cup. Reduced the brown sugar to 1/2 C. Also added chopped pecans along with golden raisins and a touch of ground flax seed. These baked up nice and high, moist and delicious. Just what I was looking for after all the indulgent holiday baked goods! A perfect start to my morning and the New Year! Thanks for posting, Lennie.
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The absolute best!!! I wanted a muffin that didn't taste like a cupcake, and this one fit the bill and then some -- especially after I cut the sugar to 1/2 cup and substituted whole wheat flour for white. Also, when I'm out of milk I use either yogurt, apple juice or orange juice, depending on what's on hand. I make these frequently and they're never the same since I'm always adding more than raisins -- and definitely more than a cup full. Last night's version included chopped walnuts, raisins, cranberries and bananas. I've also added fresh blackberries, blueberries and raspberries. In addition to always having the ingredients on hand, I also love these because they can carry me from breakfast to lunch -- plus they're a good after-workout snack. Yummy with peanut butter, too!
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Awesome, awesome, awesome!!! These taste like the kind my dad used to bring home from the bakery on the weekends. They were moist and great. These will def become a usual for me.
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My 1 wish is to be able to give these muffins 10 stars they are that good thank you
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The quintessential bran muffin.
"Moist and I liked the crunchy-nutty flavor of the bran. Makes me want more" says the BF who requested bran muffins.
Following others' lead I cut down on sugar, used 1/2 applesauce and 1/2 oil and 1/2 whole wheat flour- didn't think they were "too healthy" tasting with those substitutions. Was low on raisins, so I also added a finely chopped apple which was yum, though next time I think I would go with all raisins. Can't think of any complaints about these- baked for 21 min and perfectly moist.
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Excellent! I doubled and made the following changes. Applesauce instead of oil and whole wheat flour instead of all purpose and used fresh blueberries. Those three changes dropped the fat by 10X and dropped the calories by 120 per muffin (Using the sparkpeople recipe calculator). Easy, quick, and very tasty. I will make often and change the fruit. Thanks again!
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Very good recipe. I find bran muffins usually get really dry but these are nice and moist even the next day. YUM Thanks for the recipe. Can't wait to try with blueberries.
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I liked the texture and the moisture of these muffins but found the molasses to be too strong of a flavor. I am going to try them again but cut the molasses out. I used Sugar Twin brown sugar to cut down on the calorie count and oat bran instead of wheat bran, only because that's what I had in the cupboard.
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I used whole wheat flour, cut the canola oil to 1/4 cup (adding 1/4 cup yogurt instead) and cut the sugar to 1/2 cup. Despite these changes, they were delicious. Soaking the bran makes them nice and tender
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This muffin recipe is moist and not dry like most bran muffins. It is a great idea to let the wheat bran soak in the wet ingredients for a time, I think this is the key to moist bran muffins. The recipe is just a bit too sweet, however. The next time I make it I will reduce the brown sugar to 1/2 cup. I tried this recipe with blueberries. Wowee!
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These were really good. I made a few minor changes. I used oat bran instead of wheat, used honey instead of molasses because I didn't have molasses. I added ground flax meal and cut the oil down to 1/4 cup. Also used fat free milk and added cinnamon. Instead of raisins I used dates. Really good recipe, the texture came out great.
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Was not happy with the flavor, maybe slightly overbaked so not too moist
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These rose beautifully, the muffins looked (and smelled) fantastic coming out of the oven. They are very good fresh and remain tasty and moist the next day.
I popped them in the freezer and they warm up great!
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