Comments on: Raisin Bran Muffins – Ready When You Are!

By: Sandy Rowe

Sandy Rowe — Sun, 25 Oct 2009 16:42:20 +0000

Christy, I LOVE Love Love this recipe, and the beautiful rose pattern dish you have the muffin sittin on!!
Thank you for all the recipes, they’re ALL great!

By: Myra

Myra — Wed, 27 May 2009 03:28:01 +0000

These muffins are great. I add dried cranberries to them and add a little less sugar(I only add 1/2 cup sugar), as the raisin bran cereal has sugar in it and the raisins are sweet, so are the cranberries when I make it with them. You can’t beat them for a wonderful snack . I make some up ahead and freeze them and take them out and heat them up , as I always don’t have time to bake them in the oven.
Thanks for all the great recipies.

By: Julie

Julie — Tue, 26 May 2009 23:44:00 +0000

Hey Christy,
I love your website, though I have never commented before, I just couldn’t resist this time. It is just too funny, because I was just thinking how I needed to make some raisin bran muffins. I make a whole bunch and then freeze them. When you heat them up, they are soo moist. I make them and give them to my friends who have just had babies since they help with that regularity thing. I am going to make a whole bunch for my family as well since I am about to pop. Now I am motivated! Thanks so much for all you do!

By: Myra

Myra — Wed, 11 Mar 2009 03:42:03 +0000

Hello,
I have made thes muffins and they are great. I added the dried cranberries or crazin’s to this and it is wonderful.
try it next time and see how good they are.My aunt and uncle love them also.
thanks for your wonderful site.

By: Angela

Angela — Mon, 02 Feb 2009 21:28:41 +0000

I made these this weekend and I have to say they were fantastic. I did however, add some cinnamon and chopped pecans to the batter which gave it an extra crunch. This recipe is a keeper. Thank you!

By: Betsy

Betsy — Sat, 06 Dec 2008 00:01:23 +0000

I LOVE these muffins! My husband is a big cranberry fan so I add dried cranberries to the mix and when the batter is getting low I throw in a few pecans. Delicious! I also chopped up too many apples for your fabulous Apple Dapple Cake and added them to some batter and it was wonderful as well. These muffins have become a staple in my house! Thank you so much for all of your wonderful recipes.

Betsy

By: Southern Plate

Southern Plate — Fri, 19 Sep 2008 17:11:00 +0000

Hi Beth! I would estimate this makes about two dozen. I usually bake one or two at a time and it lasts a pretty long while!

Hope this helps!
Christy

By: bethk

bethk — Thu, 18 Sep 2008 17:14:00 +0000

I how much will this batch make? I was going to make some up, but was wondering if I needed to double the recipe to hold for a while?

By: Southern Plate

Southern Plate — Sat, 30 Aug 2008 02:23:00 +0000

Hi April!
While I've never substituted applesauce for the oil in this recipe, technically it should work.

You can substitute 1/2 cup applesauce for the 1/2 cup of oil or do half applesauce (1/4 cup) and half oil.

It should still keep fine in the fridge but since we've never tried this before, I'd just keep an eye on it.

Let me know if you try it, how it turns out!!!
Thanks!
Christy

By: April in CT

April in CT — Wed, 27 Aug 2008 16:35:00 +0000

Christy, Have you ever used applesauce in place of the oil? I know it can be used as a substitute in baking, but wasn’t sure how it would do since this is something that can be left in the fridge. Thanks!