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How to make Bran Muffins like a bakery does...?

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.

Reply to
Sandoz
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You will not be able to buy most of the ingredients that are used to make those muffins; bakeries use a variety of highly processed ingredients extracted from corn, soy and petroleum to make and keep their goods moist.

For an excellent source of information on the source and uses of these highly processed ingredients, you might wish to read "Twinkie - Deconstructed". The book documents sources and reasons used of the ingredients listed on a package of Twinkies. That ingredient list is representative of the ingredients used in most commercial baked goods.

Reply to
l, not -l

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

Miche

Reply to
Miche

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.

Reply to
zxcvbob

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:
formatting link
** -= 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:
formatting link
**
Reply to
FERGUS TEXAN

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

Reply to
Sharon

Piggybacking because I can't see the original message:

Try this recipe:

Refrigerator Muffins (from a recipe card that came tucked in a utility bill 15 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 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.

Reply to
zxcvbob

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