Natural Bran Muffins

From: KITTENCAL

On Mar 29, 2006

I made these mufins using one whole egg and two egg whites which worked fairly well. They are a denser muffin, next time I will reduce the whole wheat flour and increase the white flour slightly. Thanks Paula!....Kitten

From: LonghornMama

On Apr 9, 2005

Makes for a great low fat and high fiber breakfast!. These have been a great addition to my freezer muffin stash. Very dense and filling. Just the right amount of sweetness. When I mixed the hot water and bran, it clumped up a bit but was fine once the other ingredients were added. I got 24 muffins. Thanks, Paula!

From: CoffeeB

On Sep 29, 2009

Excellent tasting muffin with lots of good things for you. I too always have a muffin stash on hand in my freezer and so I was glad to see this recipe that made LOTS. I actually got 24 good sized muffins. They don't raise much and so I needed to fill the cups to almonst full. I used 2 cups oat bran and 1 cup wheat bran. Also omitted the dates and included 1/4 cup of craisins with the 1/4 cup raisins. A lovely change-of pace from the normal bran muffin. Being a real cinnamon freak, I upped the amount to 1t. Made for ZaarStars.~

From: Chef to my coworkers

On Jan 29, 2007

Tried this recipe this weekend and had fabulous results. I replaced the sugar with Splenda, omitted the dates, and used a combination of oat and wheat bran and they came out wonderfully. (Couldn't even tell a sugar substitute was used.) Was looking for a high-fiber, lower-sugar substitute for my morning pastry habit, and these are PERFECT! Not overly sweet, not dry at all, and they really do taste better than you would think a bran muffin would! =o)