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
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!
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.
Was not happy with the flavor, maybe slightly overbaked so not too moist
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!
Thank you! I've been looking for a bran muffin that comes out as good as the ones I get at the coffee shop. THIS is IT!!! Very excited Got beautiful puffed tops. TIP: Sprinkle a little turbinado sugar on top for a pretty glisten (This is what I used instead of brown sugar anyway.)
I just finished making these muffins. I'm a BIG fan of bran muffins and these ae delicious!! They came out of the oven full, moist and perfect! Thanks Lennie, for a great breakfast treat!!
Wow! These are great. I substituted 2 cups of RAISIN BRAN cereal for the wheat bran and raisins. I also used a quarter cup of oil plus a quarter cup of plain applesauce. Moist, dense and delicious! A definite keeper!!
Very nice recipe. I've made it 4 or 5 times now, and it's been very yummy each time. I've substituted chocolate chips and chopped frozen fruit with great success as well.