I substituted oatbran for wheatbran and they still tasted good.
Delicious straight from the oven, a bit dry once cooled. This may be due to using oat bran rather than bran flake cereal. We decreased the oat bran the 2nd time and they were still delicious warm but a little dry cooled.
These were okay. We discovered we prefer rhubarb pie, crunch or coffee cake to muffins.
Delicous and moist with blueberries, 1/2 tsp of cinnamon and a 1/2 cup of blueberries, 1T extra of milk and reduced salt (1/2 tsp). I pre-heated my oven to 350 then turned it up to 400 after inserting the muffin pan. Also, I allowed muffins to cool in the pan after baking for 16 minutes. The outcome was moist, tasty muffins that my whole family loved. When we made them again with raisins instead of blueberries (other substitutes constant) the taste was great when fresh but a bit dry once cooled.
Taste like Nestle.
My daughter loved them. I liked them. My husband prefers our usual recipe. We halved the salt and put in a little less baking soda per review recommendations and added blueberries.
Delicious w/ the following modifications: 1.5 c unbleached white flour, 1 c wh-wheat pastry flour, only 1/3 c oil, additional rhubarb (2 c total), less sugar - 1 c brown, 1/4 c white
My husband and I loved these. Our daughter preferrs the rosemary chops. We put the garam masala in the marinade.