I altered this recipe by mixing in dried cranberries and nuts in with the batter. Instead of shortening, I used applesauce to make these muffins a little more healthier (i'm all about that). Also, I substituted 1/2 cup of whole wheat flour and 1/2 cup all purpose flour instead of a whole cup of all purpose flour. As suggested by other users, I decreased the salt to 1/4 tsp and added a tsp of vanilla. Also, I sprinkled some oats and cinnamon sugar on the tops of the muffins while they were baking to give them a little extra flavor and look. In the end, these bran muffins came out delicious and full of flavor!
Five star because husband LOVED them. I wasn't too thrilled. It was very salty next time I might cut the salt in 1/2. For those who don't want whole flakes in their muffins try soaking the flakes in the milk mixture for 10-15 minutes. I did that and there was no sign of the flakes
Not fond of raisins so I used just plain bran flakes. They turned out great. The family loved them but my husband requested that I crush the flakes first. He didn't really like finding whole flakes in his muffins. This is my new recipe for breakfast muffins. Thanks.
i also added walnuts and used a combination of half oil and half water (instead of just the oil). it still came out well.
Nice and moist but not very sweet. I think they were a bit too salty too.
This recipe is super easy and really good. I was surprise at how moist my muffins turned out. I substituted apple sauce for the oil to make them even healthier. Still just as great!
Best at 375 for 14 Min. Great light 8 muffins. Used 1/2 AP Four and 1/2 wheat. Will probably add the banana others suggested next time.
I was very unpleased it says to bake for 30min. After 20 min. my muffins were burnt!!
Tasted great and was very easy to make.
