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.
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!
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.
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...
Yummy! I accidentally forgot mine in the oven, baking them for 25 minutes instead of 20, and they were still very moist. One trick when baking raisin muffins-soak your raisins in hot water for 30 minutes in advance, and they will plump up and get very moist.
Turned out great. Had one fresh from the oven so good, Wasn't sure if it meant wheat bran or cereal but used bran. Added dates instead of raisins.
I have made these weekly now for a long time. They are delicious and my idea of the perfect bran muffin! Light and sweet! They are also very easy to make and they really do freeze well! Lennie,thanks for the recipe! You are one of my favorite posters!!
I love this recipe. It makes the most moist, flavourful bran muffins I have ever tasted! I make it exactly as listed - no changes needed! i always double the recipe and throw the extras in the freezer. Then I grab one whenever I need it, pop it in the microwave for 30-45 seconds, and voila! Breakfast is served!
These are beautiful. No butter required for reheating. Fast and easy to put together. Wonderful.