By karen in tbay on September 13, 2006
Photo by Emmelyn Johnson
Photo by Emmelyn Johnson
"This recipe came to me in a newsletter from dairygoodness.ca and boy am I ever glad I tried them. These have to be the very very best muffins I have ever made."
Serving Size: 1 (329 g)
Servings Per Recipe: 4
"Wow! These muffins live up to their claim. I was so impressed with these. I used all whole wheat flour, and since I was out of regular molasses, I used mostly golden corn syrup with a touch of blackstrap molasses. The only problem is that I should have made a double batch!"
"Just sweet enough, moist, tender, and the Cinnamon adds a great kick. I used frozen wild blueberries from last summer and they turned out great, may have to eat them all ;) Thanks for the recipe!"
"Fluffy, dark and full of flavour. I used fresh picked Saskatoon berries in place of the blueberries. Smells wonderful while baking."
"came out very light and rose well...on the downside there was way too much molasses and cinnamon for me...I am not a big fan of molasses anyway so probably should have decreased it to maybe 2-3 tbsp. I would omit the cinnamon all together as I found it did not go well with the blueberry and molasses flavours."
"We liked these a lot! Because of milk allergies in the family, we made them with almond milk (added a little vinegar to sour it). Very flavorful muffins and were even better the 2nd day!"
"These are a real treasure- healthy AND good. The combination of molasses and brown sugar give them a wonderful carmelized flavor. I have never had a better bran muffin and will definitely make these often. I think the basic recipe would also be good with bananas and walnuts or apples."
"This is a GREAT recipe. I have used this technique before of soaking the bran and it really makes for a nice moist muffin. Buttermilk is key. Also, the molasses is key because it actually makes the muffins very moist and they will stay that way for a few days thanks to the molasess, which also has a great flavor, btw. Thanks!"
"These were the best blueberry muffins I've ever made! I'll never do boxed muffins again. They're a lot healthier and taste a million times as good. Thanks for sharing a great recipe. I'll be adding my photo soon."
"These are the very best muffins.I had some vanilla eggnog left over from Christmas and I thought it would be a nice substitute for the milk.It was,and it's a great way to use up the eggnog.I omitted the salt,I don't use it in any baking.I also cut the amount of blueberries to 1 cup,I just don't like it too full of berries.Very good recipe!"
"These were yummy!!! Just what I was looking for. I used 2 cups of bran flakes and nonfat milk with a little bit of cream. Might add less blueberries next time if I use frozen again. But over all I will be making them again!!!"