"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.

The recipe that comes the closest to bakery bran muffins that I have
personally tried is from Joy of Cooking. It has a high amount of molasses,
which would give it a dark color. These muffins are also very moist due to
the molasses and an even higher amount of honey (no dairy whatsoever!).
They freeze well too.

Now that I've teased you with a description, I have to 'fess up and tell you
that I don't have the recipe with me at work and can't post it. If you have
a copy of Joy of Cooking it should be easy enough to find.

Sharon