This is a versatile recipe - you can either bake it as a delicious moist and light cake, or use the batter in muffin cups to make bran muffins.
Moist and light. I substituted the shortening with vanilla yogurt and a tbsp of oil, and it turned out great too. - 17 Nov 2005 (Review from Allrecipes USA and Canada)
My family loved these muffins. I used a stick of butter instead of shortening, I cut the sugar in half, and used half whole wheat flour and half unbleached all-purpose flour. I made 12 small muffins and one 9-inch square cake with this- they were small, and the cake was thin (shallow), but they were tasty! The muffins were gone before breakfast was officially done. Next time I will probably add nuts, and maybe raisins. - 14 Jan 2006 (Review from Allrecipes USA and Canada)
People go crazy every time I make this! I often switch out applesauce for the shortening, and it's still wonderfully moist. For something more indulgent, I make a cream cheese icing and decorate with toasted almonds and coconut. This cake is famous! - 13 Apr 2008 (Review from Allrecipes USA and Canada)