Used the slow morning (snow day) as an opportunity to try these. Yum Yum!! DH said, "Do not lose that recipe"! Mine look just like the picture above, and they are moist & flavorful. I had to hunt down my dk. corn syrup & powdered milk from the back of the cupboard, and messing up the food processor to puree the orange zest & raisins was more effort than I want to go through on a typical weekday morning. BUT the results of this recipe was more than worth the work. Wonderful with morning coffee, and I can't wait to have another with tea this afternoon after I'm done shoveling. Thanks, Sue, for sharing this one!

Source: MORE Make-A-Mix Cookery - by Karine Eliason, Nevada Harward & Madeline Westover MOLASSES & BRAN MUFFIN MIX 1-cup dry buttermilk powder 1-1/2 c. whole wheat flour 1-1/2 c. unbleached all-purpose flour 2 T. baking soda 1 T. salt 1-1/4 c. packed brown sugar 6 c. whole-bran cold cereal (the brand that looks like worms) 6 T. molasses In a large bowl, combine buttermilk powder, whole wheat flour, unbleached flour, baking soda and salt. Stir with a wire whisk to blend. Press brown sugar through a coarse sieve. Use a wire whisk to stir brown sugar into flour mixture until evenly distributed. Process whole bran cereal in blender 1 cup at a time until coarse crumbs form. Stir cereal crumbs into flour mixture. Slowly pour molasses over mixture while stirring with a wire whisk or with a heavy-duty mixer on low speed, until evenly distributed. Spoon into a 10-cup container with a tight-fitting lid. Attach lid. Label container with date and contents. Use within 12-weeks if stored at room temperature or within 6-months if stored in refrigerator or freezer. Makes about 10 cups. Bran-Ana Muffins (To make plain bran muffins, omit the banana and add one more egg.) 1 egg, slightly beaten 1 c. mashed bananas 1/4 c. vegetable oil 3/4 c. water 3 c. MOLASSES & BRAN MUFFIN MIX Grease 12 large muffin cups. In a medium bowl, combine egg, mashed bananas, oil and water, beating with a wire whisk to blend. Add MUFFIN MIX all at once, stirring until just moistened. Batter will be lumpy. Let stand 10-minutes to soften bran. Preheat oven to 400-degrees F. Fill each prepared muffin cup 2/3 full with batter. Bake 15 to 20 minutes in preheated oven until golden brown and a wooden pick inserted in center comes out dry. Makes 12 large muffins. Grainlady note: You can easily make half-recipes of both the mix and the muffins.

Jasdip, I made 12 muffins from your recipe. Usually I make the jumbo size muffins and use a full recipe for only six gigantic, bakery size muffins. This time, I decided to go back to the smaller, regular muffins size. The muffins didn't crown the top of the muffin tin much, so maybe I should have made 8-10 rather than 12. No matter -- they taste really good. I had another one this morning, thawing it in the microwave. I used half butter & half applesauce. I'm not one to eliminate butter altogether. Also, I eliminated salt because of my husband's dietary restrictions. If I hadn't been making these muffins for the first time, I might have used a no-sodium baking soda product too. But I didn't want to risk ruining the muffins. I use a no-sodium baking powder for all my quick breads, and it works just fine. But I've had some trouble in the past with the sodium-free baking soda. I also used the lowest sodium of all the commercial buttermilks available at my local grocery stores. Donna, I may try your recipe next. As I've said before, I'm a sucker for bran muffins. I'm still hoping to replicate the wonderful flavor of the Van de Kamp's bran muffins of my childhood in Los Angeles. I loved them, but unfortunately, Van de Kamp's discontinued most of their bakery items years ago.

Here's one healthy diet recipe which I've posted before which uses oat bran as well as All-Bran and applesauce. This is part of a Glycemic Index weight-loss diet. 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. I made these for many months last year and ate them in place of bread, and will be making them again in the next days. They're delicious! I also freeze them, 3 to a small ziplok bag and take them out of the freezer the night before I need, leaving them in the fridge to defost until the morning. Light & diet friendly 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 2/3 cup raisins 1 large apple peeled and cut into 1/4 inch cubes 1 low-cholesterol (omega-3) egg, lightly beaten 2 teasp vegetable oil 1/2 cup unsweetened applesauce 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