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

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Electricians do it in three phases