Used the slow morning (snow day) as an opportunity to try these. Yum Yum!! DH said, "Do not lose that recipe"! Mine look just like the picture above, and they are moist & flavorful. I had to hunt down my dk. corn syrup & powdered milk from the back of the cupboard, and messing up the food processor to puree the orange zest & raisins was more effort than I want to go through on a typical weekday morning. BUT the results of this recipe was more than worth the work. Wonderful with morning coffee, and I can't wait to have another with tea this afternoon after I'm done shoveling. Thanks, Sue, for sharing this one!

Perhaps the first one below is what you're remembering. Both recipes are from Cook's Illustrated, and both are very good. The first one uses Kellogg's All-Bran Original cereal (the sticks & twigs), and the second one uses actual wheat bran. I've copied my notes too. I make bran muffins weekly, alternating between these two recipes. Better Bran Muffins Cooks Illustrated 5/2007 The test kitchen prefers Kellogg's All-Bran Original cereal in this recipe. Dried cranberries or dried cherries may be substituted for raisins. Low-fat or nonfat yogurt can be substituted for whole milk yogurt, though the muffins will be slightly less flavorful. Notes: I use oil instead of melted butter, sometimes toasted walnut oil. Makes 12 small muffins or 6 jumbo muffins 1 cup raisins 1 teaspoon water 2 1/4 cups All-Bran Original cereal (5 ounces) 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces) 1/2 cup whole wheat flour (2 1/2 ounces) 2 teaspoons baking soda 1/2 teaspoon table salt (I omit) 1 large egg 1 large egg yolk 2/3 cup packed light brown sugar (4 2/3 ounces) 3 tablespoons mild molasses (or light) 1 teaspoon vanilla extract 6 tablespoons unsalted butter (3/4 stick), melted and cooled 1 3/4 cups plain whole-milk yogurt 1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard-sized muffin pan with nonstick cooking spray. Combine raisins and water in small microwave-safe bowl, cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to paper towel-lined plate to cool. 2. Process half of bran cereal in food processor until finely ground, about 1 minute. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes. (My note: Do not let sit longer than 5 minutes) 3. Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not overmix. Gently fold raisins into batter. Using 1/3-cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds. 4. Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving. Big Bran Muffins with Raisins and Dates CookÂs Illustrated 9/1993 You can substitute one cup oat bran for the wheat germ for a wholesome but slightly more dense muffin. My Notes: This was the best recipe so far that used wheat bran. It makes a dark, moist, flavorful bakery style muffin. ItÂs a little bit oily as is, so I make it with ½ cup oil & ¼ cup applesauce. The biggest problem was getting the time & temperature right. 20 mins. at 400 is NOT enough time to cook the insides. The first time I made them, I had to re-bake the first batch after the tops came off revealing a batter filled center. I've never use wheat germ; either I use all wheat bran or half wheat & half oat bran. Makes about 20 muffins 2 1/2 cups unbleached all-purpose flour plus 2 tablespoons (I use 1½ cups AP flour & 1 cup + 2 tbsp. white whole wheat) 4 1/2 teaspoons baking soda 1 tablespoon baking powder 2 teaspoons ground cinnamon 1/8 teaspoon table salt (I omit) 3/4 cup vegetable oil (I use ½ cup oil & ¼ cup applesauce) 2 teaspoons honey 1/4 cup molasses 1 cup light brown sugar plus 2 tablespoons, packed firm (I omit the extra 2 tbsp.) 1 teaspoon vanilla extract 3/4 teaspoon maple extract 1 1/2 teaspoons butter extract (I omit) 3 large eggs, lightly beaten 2 cups buttermilk 1 cup toasted wheat germ (I use another cup of wheat bran or oat bran) 1 cup wheat bran (not the cereal) 1/2 cup whole dates, plumped with scalding water, drained, and coarsely chopped (I pour boiling water over dried, sweetened blueberries several times, to plump & to remove excess sugar) 1 cup dark raisins, plumped with scalding water and drained (I use dried cranberries or cherries and pour boiling water over them just like the blueberries) 1. Whisk first five ingredients together in a bowl; set aside. 2. In a large bowl, whisk next 7 ingredients together. Whisk in eggs, then buttermilk, wheat germ, and bran. Let batter rest 10 minutes. 3. Whisk dry ingredients into wet mixture to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into the batter. Fold in raisins and dates. 4. Cover batter with plastic wrap and refrigerate for at least 1 hour, preferably overnight (I leave it in overnight). 5. Adjust oven rack to middle position and heat over to 400 degrees. Lightly grease the top surface of 2, 12-cup muffin pans, use liners if necessary. Using an ice cream scoop, place a portion of the batter into each cup, filling to the brim (Fill them to the top). Fill empty muffin ups with water to ensure even baking. Bake until muffin tops brown, about 20 minutes. If muffins are not done after 20 minutes, reduce temperature to 350 degrees and bake until muffins test done. (This baking method works for me: Bake 10 minutes at 400 and then 15-20 minutes at 350. Check with pick; make sure center of muffins are completely done.) Let muffins cool in pan for 5 minutes, and then transfer them to a wire rack. Serve warm or at room temperature.

If there is any other fruit in them just sub well drained pineapple for that...if tehre is no other fruit, add drained canned crushed pineapple. I think 8 oz of fruit would be fine in 12 muffins. Or you might add dried pineapple...I love that stuff! Linda C

Jasdip, I made 12 muffins from your recipe. Usually I make the jumbo size muffins and use a full recipe for only six gigantic, bakery size muffins. This time, I decided to go back to the smaller, regular muffins size. The muffins didn't crown the top of the muffin tin much, so maybe I should have made 8-10 rather than 12. No matter -- they taste really good. I had another one this morning, thawing it in the microwave. I used half butter & half applesauce. I'm not one to eliminate butter altogether. Also, I eliminated salt because of my husband's dietary restrictions. If I hadn't been making these muffins for the first time, I might have used a no-sodium baking soda product too. But I didn't want to risk ruining the muffins. I use a no-sodium baking powder for all my quick breads, and it works just fine. But I've had some trouble in the past with the sodium-free baking soda. I also used the lowest sodium of all the commercial buttermilks available at my local grocery stores. Donna, I may try your recipe next. As I've said before, I'm a sucker for bran muffins. I'm still hoping to replicate the wonderful flavor of the Van de Kamp's bran muffins of my childhood in Los Angeles. I loved them, but unfortunately, Van de Kamp's discontinued most of their bakery items years ago.