By lynnski / LA on January 25, 2005
Photo by Bayhill
Photo by Bayhill
"This is an adaptation of a recipe from the Upper Crust Bakery, in Cambria Pines, California; which is located just off the Central California Coast, near Hearst Castle. I visited the bakery several years ago, and had these bran muffins. They are the best I've tasted and are healthful to boot. There were so many requests that the recipe was published in the local newspaper. Don't be too put off by the long list of ingredients; the batter can be kept refrigerated for about a week before you bake them; and it does make 24 muffins. Also they freeze well. The're worth the extra effort for a special occasion."
Serving Size: 1 (96 g)
Servings Per Recipe: 24
"Outstanding muffins!! So moist and scrumptious, I'm very impressed. I love that you can leave the batter in the fridge overnight (or longer) to have fresh muffins all week. This also helps to plump up the raisins. I admit I left out the dried apples and used extra raisins. Can't wait to try this in the fall with some dried apples from our tree. Thanks so much for a 10-star bran muffin. (note: I pulled these at 18-20 minutes- they are best not over baked)."
"Great bran muffin. Mine made more like 3-4 dozen. I also used 1 c. apple pie filling in place of the applesauce and chopped apples."
"These muffins are perfect!"
"I left out the molasses and just added more applesauce in its place because we don't really like the flavour it gives baked goods. These muffins are absolutely amazing. I forgot to buy a lemon and so this was missing. I can't wait to try it with the lemon next time. I like that the batter can be kept in the fridge. I made half a batch of batter and then only baked six muffins today. This way I can have fresh muffins again later in the week. Thanks for the great recipe."
"Delicious!! These bran muffins were moist and very full of flavor. I loved the convenience of having the batter in the refrigerator so that hot muffins could be made when needed. I made these in my cast iron muffin pans which are a little smaller than standard muffin pans. I got close to 45 muffins from this recipe. I also baked them at 375 degrees for 20 mins. because cast iron cooks a little hotter. They turned out perfect. My family loved these and gave them 2 big thumbs up. Thank you for sharing this fantastic recipe...it is definitely a keeper!!"