I like a lot of things that old people like. Humphrey Bogart. Cardigan sweaters. Dinner at 6 p.m. Those personal wheelie shopping carts. And All Bran cereal. Still, in the morning as I fill up my bowl of twigs or buds, I've had some lingering fear that I might be missing out on my last chance to eat Double Frosted Apple Os before my body can't process the sugar. Will I end up staring at my grandchildren's heaping bowls of Sugar Smacks with envy and self-loathing?
'bran muffins' on Serious Eats
These bran muffins use buttermilk and applesauce to achieve a moist crumb. Bran and whole wheat flours make a nutty flavor base for diced peaches.
[Photo: Kathy Chan] They won't divulge where the pastries are sourced from at Doma in the West Village, but the selection is one worth returning for. "A local bakery," was the only response I received when I picked up...
The problem with bran muffins is that they are often dry to the point of being sandy. Taking a bite can be like filling your mouth with woodchips—not exactly an appealing breakfast option. So when I saw that the Sun Maid Honey Raisin Bran Muffin Mix ($4.19) was labeled "extra moist," I decided to give it a try.