Linda, thanks for the suggestion. I'll keep it on file. My SO surprised me and went shopping. He returned with 3 bags of wheat bran...said he didn't know how much I needed! He's a keeper!

This is a sweet cornbread. With a honey glaze. Easy to make. Home Cookin Chapter: Recipes From Thibeault's Table Honey-Glazed Spago Corn Bread ============================= Source: http://www.foodgal.com/2009/07/a-corn-bread-star/ From âÂÂDesserts By the Yardâ 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup cake flour 1 cup sugar 2 tablespoons baking powder 1-1/2 teaspoons salt 4 large eggs, at room temperature 3 ounces (3/4 stick) unsalted butter 1/3 cup vegetable oil 1 cup milk 1/2 cup buttermilk For glaze: 3 ounces (3/4 stick) unsalted butter 1/4 cup honey 1/3 cup water . Place a rack in the middle of the oven and preheat the oven to 350 degrees. Line a 9-by13-inch baking pan with aluminum foil and spray foil with pan spray. Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside. In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and buttermilk. Whisk in dry ingredients just until combined. Scrape batter into the pan and bake for 30 minutes. Rotate pan from front to back and continue to bake for 10 minutes, or until a tester inserted in the center comes out clean. To make the glaze: While corn bread is baking, melt butter in a medium saucepan. Add honey and water, and whisk until blended. When corn bread is done, remove from oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool.

Cindy's Cafe Bran Muffins Makes 3 dozen 2-inch muffins. from Cindy's Cafe and Catering, Mt Vernon, Ill. (from Ford Motor Travel Magazine) 1 cup boiling water 1 cup All-Bran Cereal 1 cup raisins 1/3 cup sugar + (¼ cup molasses - ¼ cup honey) ½ cup Crisco 2 eggs 2½ cups sifted all-purpose flour 1 teaspoon salt 2½ cups baking soda 2 cups buttermilk 2 cups 40% Bran Flakes Cereal 1 cup pecan pieces Mix water, All-Bran and Raisins in a bowl and let stand. Cream suger and Crisco in large mixer bowl. Add Eggs one at a time. Sift Flour and Baking Soda together. Add alternately with Buttermilk. Mix well. Add Bran Flakes and Pecan Pieces. Stir in the Bran and Raisin mixture. Fill greased muffin tins 2/3 full. Bake in a preheated 400o oven for approximately 20 minutes. Note: For muffins to rise properly, they must be baked in a thoroughly heated 400o oven. For Cake (12 x 9 pan) start at 400, then reduce to 350. Bake for 55 to 60 min., or until center of cake test indicates. Personal Note: When I make this recipe I use 3 cups of All-Bran (instead of the 1 cup) and eliminate the 2 cups Bran Flakes entirely.

I've made this one a few times, and though I like the full fat version with chocolate chips better, this is not a bad healthy alternative! Banana Bread Lite 2 cups flour ½ cup whole wheat flour ¼ cupd ground flax seed 1 cup brown sugar (or brown sugar splenda) 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon ½ tsp salt 3 egg whites 2 tbsp butter 1 cup plain yogurt (lo fat preferred) 1 tsp vailla ½ cup walnuts Mash bananas and mix in all other wet ingredients. Mix dry ingredients and add to wet ingredients. Add chopped nuts. Put in PAM sprayed 9 x 5 loaf pan. Bake at 325 for 1 hr 20 min.