Melba's Jammin' wrote:

> Here's the recipe. I can't find the 100% Bran or Bran Buds cereal in
> the local grocery stores. What can I substitute? I do have a food
> co-op available that has, I believe, whole bran available -- IIRC, it
> was a light and flaky thang.
>
> I await your counsel, O Great Muffin Weenies
>
> { Exported from MasterCook Mac }
>
> Bran Muffins #2
>
> Recipe By:
> Serving Size: 66
> Preparation Time: 0:00
> Categories: Quick Breads
>
> Amount Measure Ingredient Preparation Method
> 4 cups All-Bran cereal
> 2 cups 100% Bran or Bran Buds cereal
> 1 tsp. salt
> 2 cups boiling water
> 5 cups flour
> 1 quart buttermilk
> 3 cups sugar
> 1 cup shortening
> 4 eggs
> 5 tsp. soda
>
> Mix bran and salt together. Stir in boiling water. Add buttermilk; let
> cool to lukewarm. Cream sugar and shortening and add eggs, one at a
> time, mixing well after each addition. Stir in bran mixture. Mix soda
> and flour together and add to bran mixture. Stir well. Bake in greased
> muffin tins at 375° for 20-25 minutes. Batter will keep in fridge for 2
> weeks. Makes about 5-1/2 dozen muffins.



I have a *very* similar recipe that uses whole wheat flour for much of
the bran; therefore it won't make much difference what kind of bran you
use. Just use bran flakes. Lessee if I have the file here at work...


Refrigerator Muffins

5C whole wheat flour
1 1/2C bran
2 tsp. baking soda
2 tsp. salt
2C brown sugar (I like dark brown)
4 eggs, beaten
1C oil
1 quart 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 degree oven for 20
minutes. Makes 3 1/2 dozen.

Best regards,
Bob