Sandoz wrote:
Could someone fill me in on what's the difference in ingredients between the
Bran Muffins you get when you follow the instructions on the side of
Kellogg's All Bran and the muffins that are pre-made at a bakery or store?

The bakery muffins seem to be moister, and their color is darker. Do they
perhaps use a different type of bran than the cereal kind and if so, is it
hard to find at general grocery stores? Some recipes I've noticed call for
the use of molasses, but it doesn't seem to call for a large amount so I
don't see how this could give them their darkened color.

I like the Kellogg's bran muffin enough, but I'd like to make some jumbo
size muffins, and I'd prefer they tasted like bakery muffins because I like
them better.

Thanks.


Try this recipe. But don't eat too many of them at once:

Refrigerator Muffins
(from a recipe card that came tucked in a utility bill 20 years ago)

5 cups whole wheat flour
1 1/2 cups wheat bran or 100% bran cereal
2 tsp. baking soda
2 tsp. salt
2 cups brown sugar (I like dark brown)
4 eggs, beaten
1 cup salad oil
1 quart cultured buttermilk

Combine dry ingredients in mixing bowl. Add eggs, oil, and buttermilk
and mix until blended. May be stored in covered container in
refrigerator for as long as 4 weeks. Bake as needed in lightly greased
muffin cups filled two-thirds full. Bake in 400°F oven for 20 minutes.
Makes 3 1/2 dozen.