This bran muffin recipe is a boon for muffin lovers. The muffin mixture is pre-made, and can be stored in the fridge for up to one week. You can bake the muffins as you need them, so you'll have freshly baked bran muffins anytime!
I modified this recipe to be compliant with Phase 2 of the South Beach Diet (low sugar and "good" carbs). I substituted 1 1/2 Cups unsweetened applesauce for the shortening, Splenda for the sugar, and used whole wheat flour in place of the all purpose flour. I added 3 Tbsps Smart Balance butter to enhance the taste since fat is a flavor transfer. In addition, I reduced the baking soda to 3 tsps and added 3 tsps of baking powder. Due to my preference, I used 3 Cups Raisin Bran and 3 Cups of All Bran. The muffins came out excellent! Next time, (and there will be a next time!) I will add 1 Cup of raisins as others have suggested. Enjoy! - 21 Feb 2006 (Review from Allrecipes US | Canada)
These are good, but I'd like to suggest a couple changes. #1 - use All Bran cereal for all of it. It improves the texture. You can always add raisins too. #2 - I substitute 1/2 the sugar amount with molasses. It adds moisture, a touch of extra sweetness (these are not super sweet muffins), and we love the molasses flavor! You can also add a basic muffin topping to them for added appeal - just mix melted butter, flour and brown sugar until crumbly, and add to the muffin tops. Yum! : ) - 16 Feb 2004 (Review from Allrecipes US | Canada)
These bran muffins are absolutely wonderful and simple to make. I scaled the recipe down to make only 9 muffins and they still came out incredibly well. We'll surely make these regularly in the future for a quick breakfast on the go. Also, for a great variation, we added a spoonful of raspberry jam near the middle of the muffins as we were filling the cups with batter. The cooking time is the same, but you end up with a sweet surprise in every muffin. - 03 Sep 2001 (Review from Allrecipes US | Canada)