July 29, 2019 at 8:38 am

Love these muffins, depending on where you live Bobs Red Mill has the wheat bran in packages, I keep it in a glass jar refridgerated, I use currents instead of raisins, to me, they are smaller and sweeter, this make a very large muffin, if I skimped, I could get more than a dozen,but that’s not my style, never liked the muffins made w bran cereal, too grainy, I always have pastry flour since it does make pastry recipes softer in texture, these freeze well, wrap each one in seran, to avoid freezer burn, love all your recipes, passed your website on to many friends, keep healthy and happy,you are doing God’s works and most of all enjoying it???

  • Vivi

    May 9, 2019 at 2:55 pm

    Can I substitute whole wheat flour for WW pastry flour?

  • Liz

    June 28, 2018 at 4:21 am

    Love it. Moist, healthy, very good. I haven made this recipe in a bread pan…easy to cut and freeze.

  • Bill

    December 7, 2017 at 12:40 pm

    Jenny, HELP!
    I’m a novice at this. I love bran muffins with raisins. Tried to bake bran muffins in oven, “convection bake” for 16 minutes at 400. Scrupulously followed the recipe.
    Turned out dry and “crumbly”. Tasty but kind of “ falls apart” in my hands.
    Suggestions? Don’t want to go back to “store bought “
    Baker Bill.

    • Jenny

      December 7, 2017 at 3:21 pm

      It would help to know the exact ingredients you used if you can send that. Meantime, it’s not “convection” bake so that may have over-baked them.

    • Ann

      March 14, 2017 at 6:14 am

      Another successful recipe! Thank you Jenny!

    • Catherine

      November 24, 2016 at 11:33 am

      Another hit Jenny! Merci beaucoup.

    • Asl

      March 5, 2016 at 1:45 pm

      Hi Jenny, I don’t have molasses at home. Are there any other substitutes for molasses?

      • Jenny

        March 6, 2016 at 3:27 pm

        I don’t know of a substitute as molasses is key to the flavor of these muffins but you can probably find a different bran muffin recipe that does not use molasses. I always think it’s better to use a proven recipe than to make changes when baking.

        • Charlotte

          April 3, 2017 at 2:44 am

          Cane sugar syrup is a possible substitute which is used in Louisiana. Your recipes are terrific!

        • ChrisH

          November 11, 2016 at 7:48 am

          Brown sugar contains MOLASSES, dark has more than light. Might work well replacing granulated sugar with either. Moisture content will be effected slightly but you can adjust it by adding a little honey or more oil to balance. Or, simply adding another tablespoon or so of brown sugar.

        • Granmama11

          August 24, 2015 at 1:53 pm

          Jenny, I’m not familiar with wheat bran and was wondering if Kellogg’s All~Bran is the same thing or if it could be used?

          • Jenny

            August 24, 2015 at 5:01 pm

            All-Bran is not the same as wheat bran. Wheat bran is more like oats but softer and flakier with nothing added so All-Bran would not be a good substitute. You can find wheat bran, also called miller’s bran at a health food store.

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