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:
http://www.bigoven.com **
-= 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:
http://www.bigoven.com **
"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.
>
>
>