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.