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.

In article ymSOj.1657$pn4.1499@trnddc03,
"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.

Try looking for something called "baking bran". It's available in
supermarkets where I am, can't speak for where you are.

Miche

--
Electricians do it in three phases

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.

I have a recipe that can make huge bran muffins. Have used it for years.

-= Exported from BigOven =-

Helen's Six Week Muffins

Recipe By:
Serving Size: 60
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
-MM BY H. PEAGRAM-
425 g Raisin bran ; 15 oz
5 c Flour
3 c Sugar
5 ts Baking soda
2 ts Salt
2 ts Cinnamon
5 c Sour milk
4 Eggs
1 c Oil

-= Instructions =-
Measure dry ingredients into a very large bowl that can be covered. Add
liquid ingredients. Will keep for 6 weeks, if it lasts that long. Fill
muffin cups 1/2 full and bake at 400 for 15-20 minutes. NOTE: The dry
mixture may be stored and mixed as needed. Mix at a ratio of 3 cups mix
to 1 cup buttermilk or sour milk, 1/4 cup oil, and 1 egg. Reconstituted
buttermilk powder may be used to replace milk.



** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


-= Exported from BigOven =-

Helen's Six Week Muffins

Recipe By:
Serving Size: 60
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
-MM BY H. PEAGRAM-
425 g Raisin bran ; 15 oz
5 c Flour
3 c Sugar
5 ts Baking soda
2 ts Salt
2 ts Cinnamon
5 c Sour milk
4 Eggs
1 c Oil

-= Instructions =-
Measure dry ingredients into a very large bowl that can be covered. Add
liquid ingredients. Will keep for 6 weeks, if it lasts that long. Fill
muffin cups 1/2 full and bake at 400 for 15-20 minutes. NOTE: The dry
mixture may be stored and mixed as needed. Mix at a ratio of 3 cups mix
to 1 cup buttermilk or sour milk, 1/4 cup oil, and 1 egg. Reconstituted
buttermilk powder may be used to replace milk.



** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **



"Sandoz" wrote in message
news:ymSOj.1657$pn4.1499@trnddc03...
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.