I created this recipe by trial and error. I've only had one outstanding bran muffin at a restaurant, and wanted to come up with a awesome one to make myself. These are moist, healthy, not too sweet and so tasty! Full of grains and fruits.—Nancy, Rens, Prescott, Arizona
From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."
“These little muffins have so much flavor they don't need butter or jam or anything else to make them complete. I like them warm right out of the oven or after a few seconds in the microwave.” Lillian Julow - Gainesville Florida
I've had this recipe since my college days, when it was served in one of my foods classes. These tempting, light lemony muffins go well at a luncheon with chicken salad. Even our two middle-school-aged children love to munch on them.
-Mary-Lynne Mason, Janesville, Wisconsin
"Take one bite and you'll see why these rich, tender muffins are the best I've ever tastes," writes Stephanie Moon, of Boise, Idaho. "Mint chocolate chips make them a big hit with my family and friends."