Hello,

I haven't lurked in this group in many years, but I hope it's still
about cooking.

I have a question about bran, and increasing the content of bran in
bran muffins. Here's where I'm starting:

Eggs, oil, sugar, buttermilk, bran flakes, kelloggs all-bran,
all-purpose flour, etc.

Here's the deal. If I sub out whole wheat flour for the all-purpose
flour, I get can increase the per-muffin fiber content from 2g to 5g.
I can probably compensate for the addition of the germ and the bran (I
think those are the two components) to the mixture by adding double
acting baking powder at 1tsp per cup. It should release enough CO2
later in the bake to make a fluffy muffin (instead of a rock).

Problem is... 5g isn't enough. I think, with the addition of
pulverized All-Bran, used in place of some of the whole wheat flour, I
could raise the total dietary fiber content per muffin to between 7g
and 10g.

I plan on a test batch of a dozen. The control recipe is the Kalamazoo
area Brook Lodge recipe of:

2 c 100% Nabisco bran cereal
2 c water, boiling
2½ c sugar (I use brown sugar)
1 c Mazola oil
5 c flour, sifted
1½ tsp salt
5 tsp soda
4 eggs
4 c Kellogg's All Bran
1 qt buttermilk

The test batches would go something like this:

Bed 1:

2 c 100% Nabisco bran cereal
2 c water, boiling
2½ c sugar (I use brown sugar)
1 c Mazola oil
5 c Pulverized Kellogg's All-Bran
1½ tsp salt
5 tsp soda
5 tsp powder
4 eggs
4 c Kellogg's All Bran
1 qt buttermilk

Bed 2:

2 c 100% Nabisco bran cereal
2 c water, boiling
2½ c sugar (I use brown sugar)
1 c Mazola oil
2.5 c Pulverized Kellogg's All-Bran
2.5 c Whole wheat flour
1½ tsp salt
5 tsp soda
5 tsp powder
4 eggs
4 c Kellogg's All Bran
1 qt buttermilk

Bed 3:

2 c 100% Nabisco bran cereal
2 c water, boiling
2½ c sugar (I use brown sugar)
1 c Mazola oil
5 c Whole wheat flour
1½ tsp salt
5 tsp soda
5 tsp powder
4 eggs
4 c Kellogg's All Bran
1 qt buttermilk

Group wisdom needed here... What do you think? I think All-Bran
All-Bran muffins would be some truly good eats. What do you think?

wrote:
>
> Group wisdom needed here... What do you think?

There are many, many ways to increase bran content of bran muffins,
here are some basics:

Add more of your bran cereal.
Add wheat germ, oats.
Add raisins, chopped dates, prunes, figs apples, grated carrot.
Add raw wheat bran (available at healthfood stores).
And naturally all sorts of seeds.

Sheldon

wrote:
> Hello,
>
> I haven't lurked in this group in many years, but I hope it's still
> about cooking.
>
> I have a question about bran, and increasing the content of bran in
> bran muffins. Here's where I'm starting:
>
> Eggs, oil, sugar, buttermilk, bran flakes, kelloggs all-bran,
> all-purpose flour, etc.
>
> Here's the deal. If I sub out whole wheat flour for the all-purpose
> flour, I get can increase the per-muffin fiber content from 2g to 5g.
> I can probably compensate for the addition of the germ and the bran (I
> think those are the two components) to the mixture by adding double
> acting baking powder at 1tsp per cup. It should release enough CO2
> later in the bake to make a fluffy muffin (instead of a rock).
>


Try this recipe, using bulk wheat bran from a health food store instead
of bran breakfast cereal:


Refrigerator Muffins
(from a recipe card that came tucked in a utility bill 17 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.

--
Best regards,
Bob

: I have a question about bran, and increasing the content of bran in
: bran muffins. Here's where I'm starting:

: Eggs, oil, sugar, buttermilk, bran flakes, kelloggs all-bran,
: all-purpose flour, etc.

: Here's the deal. If I sub out whole wheat flour for the all-purpose
: flour, I get can increase the per-muffin fiber content from 2g to 5g.
: I can probably compensate for the addition of the germ and the bran (I
: think those are the two components) to the mixture by adding double
: acting baking powder at 1tsp per cup. It should release enough CO2
: later in the bake to make a fluffy muffin (instead of a rock).

: Problem is... 5g isn't enough. I think, with the addition of
: pulverized All-Bran, used in place of some of the whole wheat flour, I
: could raise the total dietary fiber content per muffin to between 7g
: and 10g.

: I plan on a test batch of a dozen. The control recipe is the Kalamazoo
: area Brook Lodge recipe of:

: 2 c 100% Nabisco bran cereal
: 2 c water, boiling
: 2? c sugar (I use brown sugar)
: 1 c Mazola oil
: 5 c flour, sifted
: 1? tsp salt
: 5 tsp soda
: 4 eggs
: 4 c Kellogg's All Bran
: 1 qt buttermilk


Quit using expensive cereal and go to a health-food store (Wild Oats, etc.)
and get some bulk wheat and oat bran. Use that instead. Also cut back on
the flour - you don't need that much. Add more bran in place of the flour.

In article >,
wrote:

> Quit using expensive cereal and go to a health-food store (Wild Oats, etc.)
> and get some bulk wheat and oat bran. Use that instead. Also cut back on
> the flour - you don't need that much. Add more bran in place of the flour.


I have wheat and oat bran, but can you simply substitute it for cereal
in a muffin recipe? I'd have thought bran cereal would be substantially
different than bulk bran.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

Scott wrote:
> In article >,
> wrote:
>
>
>>Quit using expensive cereal and go to a health-food store (Wild Oats, etc.)
>>and get some bulk wheat and oat bran. Use that instead. Also cut back on
>>the flour - you don't need that much. Add more bran in place of the flour.
>
>
>
> I have wheat and oat bran, but can you simply substitute it for cereal
> in a muffin recipe? I'd have thought bran cereal would be substantially
> different than bulk bran.
>



I've used bulk wheat bran (the sawdust-like stuff) in the bran muffin
recipe that I posted, and it worked quite well.

Bob