By Katherine in Alberta on October 06, 2004
Photo by Derf
Photo by Derf
"This is a wonderful bran muffin that my Mom always made and now I carry on the tradition. This recipe came from the back of Rogers Wheat Bran. Quick to make, plus the recipe doubles well and freezes excellent."
Serving Size: 1 (67 g)
Servings Per Recipe: 12
"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!!"