These muffins are fairly easy and take no special ingredients. I think they are healthier that some other options so make them often for my lunch.
I altered this recipe by mixing in dried cranberries and nuts in with the batter. Instead of shortening, I used applesauce to make these muffins a little more healthier (i'm all about that). Also, I substituted 1/2 cup of whole wheat flour and 1/2 cup all purpose flour instead of a whole cup of all purpose flour. As suggested by other users, I decreased the salt to 1/4 tsp and added a tsp of vanilla. Also, I sprinkled some oats and cinnamon sugar on the tops of the muffins while they were baking to give them a little extra flavor and look. In the end, these bran muffins came out delicious and full of flavor! - 09 Oct 2007 (Review from Allrecipes USA and Canada)
Five star because husband LOVED them. I wasn't too thrilled. It was very salty, next time I might cut the salt in 1/2. For those who don't want whole flakes in their muffins try soaking the flakes in the milk mixture for 10-15 minutes. I did that and there was no sign of the flakes - 20 Nov 2002 (Review from Allrecipes USA and Canada)
Not fond of raisins so I used just plain bran flakes. They turned out great. The family loved them but my husband requested that I crush the flakes first. He didn't really like finding whole flakes in his muffins. This is my new recipe for breakfast muffins. Thanks. - 09 Jun 2001 (Review from Allrecipes USA and Canada)