Have you tried the one on the box? The recipe they now use calls for a bit more bran than their original recipe, so I don't use as much as they state. It is a good recipe though, especially with added blueberries, raisins etc.

Don't know about bran, but I recently bought Hodgson Mill Multi Grain Hot Cereal and made the muffin recipe from the box. It was sweet and moist and good.

FIBER RICH MUFFINS
(recipe from the Hodgson Mill cereal box)
Yield 12 muffins

1 cup Hodgson Mill Multi Grain Hot Cereal
1 cup Hodgson Mill White Flour, Unbleached
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1 cup carrots, shredded
1 cup apples, peeled & chopped
1/2 cup milk (can be skim)
2 eggs (or 4 egg whites)
1/4 cup vegetable oil
1 tsp. vanilla
1/2 cup pecans, chopped (I used almonds)

Preheat Oven to 400. Line 12 muffin cups with paper liners or grease muffin cups. Blend together dry ingredients. Add remaining ingredients and mix until blended. Batter will be thick; spoon into muffin cups. Bake 20-22 minutes or until golden brown.

Here's the one from ATK, which I saw last week-end:

Better Bran Muffins
from the Episode: Coffeehouse Treats

The test kitchen prefers Kellogg's All-Bran Original cereal in this recipe. Dried cranberries or dried cherries may be substituted for raisins. Low-fat or nonfat yogurt can be substituted for whole milk yogurt, though the muffins will be slightly less flavorful.

Makes 12 muffins
1 cup raisins
1 teaspoon water
2 1/4 cups All-Bran Original cereal (5 ounces)
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 cup whole wheat flour (2 1/2 ounces),
2 teaspoons baking soda
1/2 teaspoon table salt
1 large egg
1 large egg yolk
2/3 cup packed light brown sugar (4 2/3 ounces)
3 tablespoons mild molasses (or light)
1 teaspoon vanilla extract
6 tablespoons unsalted butter (3/4 stick), melted and cooled
1 3/4 cups plain whole-milk yogurt

1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard-sized muffin pan with nonstick cooking spray. Combine raisins and water in small microwave-safe bowl, cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to paper towel-lined plate to cool.

2. Process half of bran cereal in food processor until finely ground, about 1 minute. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.

3. Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not overmix. Gently fold raisins into batter. Using 1/3-cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds.

4. Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.

So far, everything I've tried from that show has been good. They go the extra mile to improve their recipes, I think. They tried several different brands of cereals - many of which they did not like at all - and recommend only one brand.

Lars

Here is a link that might be useful: ATK recipe for Bran Muffins

Perhaps the first one below is what you're remembering. Both recipes are from Cook's Illustrated, and both are very good. The first one uses Kellogg's All-Bran Original cereal (the sticks & twigs), and the second one uses actual wheat bran. I've copied my notes too. I make bran muffins weekly, alternating between these two recipes.

Better Bran Muffins
Cooks Illustrated 5/2007

The test kitchen prefers Kellogg's All-Bran Original cereal in this recipe. Dried cranberries or dried cherries may be substituted for raisins. Low-fat or nonfat yogurt can be substituted for whole milk yogurt, though the muffins will be slightly less flavorful.

Notes: I use oil instead of melted butter, sometimes toasted walnut oil.

Makes 12 small muffins or 6 jumbo muffins

1 cup raisins
1 teaspoon water
2 1/4 cups All-Bran Original cereal (5 ounces)
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 cup whole wheat flour (2 1/2 ounces)
2 teaspoons baking soda
1/2 teaspoon table salt (I omit)
1 large egg
1 large egg yolk
2/3 cup packed light brown sugar (4 2/3 ounces)
3 tablespoons mild molasses (or light)
1 teaspoon vanilla extract
6 tablespoons unsalted butter (3/4 stick), melted and cooled
1 3/4 cups plain whole-milk yogurt

1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard-sized muffin pan with nonstick cooking spray. Combine raisins and water in small microwave-safe bowl, cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to paper towel-lined plate to cool.

2. Process half of bran cereal in food processor until finely ground, about 1 minute. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes. (My note: Do not let sit longer than 5 minutes)

3. Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not overmix. Gently fold raisins into batter. Using 1/3-cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds.

4. Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.

Big Bran Muffins with Raisins and Dates
CookÂs Illustrated 9/1993

You can substitute one cup oat bran for the wheat germ for a wholesome but slightly more dense muffin.

My Notes: This was the best recipe so far that used wheat bran. It makes a dark, moist, flavorful bakery style muffin. ItÂs a little bit oily as is, so I make it with ½ cup oil & ¼ cup applesauce. The biggest problem was getting the time & temperature right. 20 mins. at 400 is NOT enough time to cook the insides. The first time I made them, I had to re-bake the first batch after the tops came off revealing a batter filled center. I've never use wheat germ; either I use all wheat bran or half wheat & half oat bran.

Makes about 20 muffins

2 1/2 cups unbleached all-purpose flour plus 2 tablespoons
(I use 1½ cups AP flour & 1 cup + 2 tbsp. white whole wheat)
4 1/2 teaspoons baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/8 teaspoon table salt (I omit)
3/4 cup vegetable oil (I use ½ cup oil & ¼ cup applesauce)
2 teaspoons honey
1/4 cup molasses
1 cup light brown sugar plus 2 tablespoons, packed firm (I omit the extra 2 tbsp.)
1 teaspoon vanilla extract
3/4 teaspoon maple extract
1 1/2 teaspoons butter extract (I omit)
3 large eggs, lightly beaten
2 cups buttermilk
1 cup toasted wheat germ (I use another cup of wheat bran or oat bran)
1 cup wheat bran (not the cereal)
1/2 cup whole dates, plumped with scalding water, drained, and coarsely chopped (I pour boiling water over dried, sweetened blueberries several times, to plump & to remove excess sugar)
1 cup dark raisins, plumped with scalding water and drained (I use dried cranberries or cherries and pour boiling water over them just like the blueberries)

1. Whisk first five ingredients together in a bowl; set aside.

2. In a large bowl, whisk next 7 ingredients together. Whisk in eggs, then buttermilk, wheat germ, and bran. Let batter rest 10 minutes.

3. Whisk dry ingredients into wet mixture to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into the batter. Fold in raisins and dates.

4. Cover batter with plastic wrap and refrigerate for at least 1 hour, preferably overnight (I leave it in overnight).

5. Adjust oven rack to middle position and heat over to 400 degrees. Lightly grease the top surface of 2, 12-cup muffin pans, use liners if necessary. Using an ice cream scoop, place a portion of the batter into each cup, filling to the brim (Fill them to the top). Fill empty muffin ups with water to ensure even baking. Bake until muffin tops brown, about 20 minutes. If muffins are not done after 20 minutes, reduce temperature to 350 degrees and bake until muffins test done. (This baking method works for me: Bake 10 minutes at 400 and then 15-20 minutes at 350. Check with pick; make sure center of muffins are completely done.) Let muffins cool in pan for 5 minutes, and then transfer them to a wire rack. Serve warm or at room temperature.

I have everthing to make these except the maple extract and cooking molasses. Can I use blackstrap molasses? and how much? (it's a little stronger in flavour than the cooking molasses)

Deanna here's the muffin recipe that I've been posting. It's so good and moist and is a diet muffin that I was having every day for breakfast. Think I'll start making them again. They freeze well....I was putting them 2 at a time in small ziplok bags.

I've made these several times and they always turn out perfect. They're in the green light - go ahead zone of Rick Gallops' glycemic index list of breakfast or snack foods for those who are trying to keep their sugar and insulin levels down.

Ingredients:

3/4 cup All-Bran cereal
1 cup skim milk
2/3 cup whole wheat flour
Sweetener - equivalent to 1/3 cup sugar
2 teasp baking powder
1/2 teasp baking soda
1/4 teasp salt
1 teasp allspice
1/2 teasp cloves
1 1/2 cups

1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes.

2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple.

3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients.

4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes or until lightly browned.

Source: The Glycemic Index Diet
Rick Gallop ©2002
Random House Canada

My Notes:

You may have to find the oat bran in a diet or health food store
I used fructose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice. Otherwise non-dieters use granulated white sugar.
The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk.

SharonCb

Khandi, I use Brer Rabbit Full Flavored Unsulphured dark molasses all the time in both the recipes I posted. I really like its flavor, so I don't think there'd be any problem with you using blackstrap.

I always have maple flavoring on hand, but I don't really detect much of a maple flavor in the baked muffins. Possibly because of the darker, more flavorful molasses that I use. Anyhow, I think you can omit the maple & just use a bit more vanilla in its place.

I've made these for years and they are wonderful. Once, early on, I used a whole stick of butter instead of half and that's the only way I've made them since. I like them with pecans and craisens and I always use honey.

Famous Bran Muffins
By Maida Heatter (more info)

"My mother was incredible, she did everything Martha Stewart does and more. Her bran muffins were a part of growing up and I can not remember being without them for very long. We used to take them on picnics, to the movies and Yankee Stadium, and always in our lunch boxes. These bran muffins have received a lot of attention since first appearing in my cookbook, Maida Heatter's Great Desserts (Knopf, 1982), but I fondly remember them as a staple for my father, Gabriel, during the Lindbergh trial in Flemington, NJ. My father was quite famous for his nightly news radio program and especially remembered for the phrase "Ah there is good news tonight!"coined during a WWII broadcast. The Lindbergh trial generated such large crowds that the only place left for my father to live was a small hotel room, and opportunities for decent meals were scarce. Therefore, my mother and I would drive up from Manhattan every few days and make a thermos delivery of hot vegetable soup and bran muffins. I think it is these muffins that made that small room bearable for so many weeks."

This is a great recipe to make the night before (up to adding the flour mixture) so that you can have fresh muffins ready in a jiffy the next morning.

Yields: 18 muffins

Ingredients:

* 2 ounces ( 1/2 stick) unsalted butter
* 1/2 cup firmly packed dark brown sugar
* 1/4 cup dark or light molasses or honey
* 2 eggs (large grade)
* 1 cup milk
* 1 1/2 cups bran cereal (do not use flakes, Maida recommends Kellogg's All-Bran)
* 1 cup raisins
* 1 cup walnuts broken into large pieces
* 1/2 cup unsifted whole wheat flour
* 1/2 cup unsifted all purpose white flour
* 3/4 teaspoon salt
* 1 1/2 teaspoon baking soda

Method:

1. If your oven can not fit both muffin tins side by side on the middle rack, adjust the 2 racks to divide the oven into 3rds.
2. Preheat oven to 400 degrees F.
3. Butter 18 2 3/4 inch muffin forms. Note: Buttering the tins will create a very nice crust for the muffins, if using paper cups the crust may be diminished but the muffins will keep longer.
4. Melt butter over low heat. In a large mixing bowl combine the melted butter, sugar and molasses or honey and stir to mix.
5. In a separate bowl beat the eggs and milk to mix.
6. Slowly add the egg mixture to the butter mixture stirring with a wire whisk to blend. Mix in the bran and raisins and let stand for a few minutes. Or cover and refrigerate overnight. Stir in walnuts.
7. Sift together flours, salt, and baking soda and add to bran mixture. Stir quickly with rubber spatula just enough to moisten dry ingredients.
8. With a large spoon, fill prepared cups with batter about 2/3rds full.
9. Bake for 15 minutes rotating muffin pans once to insure even cooking. Muffins will be done when they spring back from touch. Note: If muffin mixture has been refrigerated, cooking time will be 4 minutes longer. Take muffins from oven and remove from baking tins immediately and cool on rack.

Maida Heatter is the author of "Best Dessert Book Ever", "Book of Great Chocolate Desserts", "Book of Great Desserts", "Brand-New Book of Great Cookies", "Cakes, Cookies, Pies and Tarts", "Great American Desserts", "Great Cookies", "New Book of Great Desserts" (by Random House).

She is also known as the "The Chocolate Lady", title she received after her cookbook, The Chocolate Book, was the first cookbook to make the NY Times bestseller list.

SharonCb: Yep! That's the one I was thinking about. Do you think I could use oats and just pulse a little in the FP in place of the Oat Bran???? That's the only ingredient I don't have.

bumblebeez: Boy, that one looks good too! One question though...Your comment at the beginning says you used a whole stick of butter........any other adjustments?

Lars: Dang, I just used up my yogurt. Gotta make more tonight! Sounds good in the muffins!!

shambo: That first one is the same that Lars posted (see "no yogurt" above) and the second one takes buttermilk........which I'm ALSO out of at the moment. Darn!

Cutting and pasting for future 'tests' though!!

Maybe I'll have to do a side by side comparison of several recipes. Then my freezer will be WELL stocked!! hee hee

Thanks all!!!
Deanna

No, not really, other than using canola spray for the muffin tins and using salted butter and leaving out the salt.
I also use butermilk sometimes instead of milk.