Kellogg's Recipes: Home Economics Department

Front:
Hellog's All-Bran Muffins 2 tablespoons shortening 4 cup milk cup sifted flour 22 teaspoons baking powder 2 teaspoon salt 4 cup sugar 1 egg 1 cup Kellogg's All-Bran Cream shortening and sugar thoroughly; add egg and beat well. Stir in All-Bran and milk; let soak until most of moisture is taken up. Sift flour with baking powder and salt; add to first mixture and stir only until flour disappears. Fill greased muffin pans two- thirds full and bake in moderately hot oven (400°F.) about 30 minutes. Yield: 8 muffins (24 inches in diameter) or 12 small muffins. Note: When sour milk or buttermilk is used instead of sweet milk, reduce baking powder to one teaspoon and add 2 teaspoon soda.

Back:
Kellogg's Raisin Nut Bars 2 eggs 3/4 cup honey 1/2 cup Kellogg's All-Bran 12 cup-sifted flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup seedless raisins 1/2 cup chopped nutmeats Beat eggs until thick and lemon colored; add honey and All-Bran. Sift flour with baking powder and salt; add raisins and nutmeats. Add to first mixture; stir until combined. Spread batter 12-inch thick in greased shal- low pan. Bake in moderate oven (375°F.) about 30 minutes. Cut into bars while warm and sprinkle with powdered sugar, if desired. Yield: 24 bars (10 x 10-inch pan). WRITE TO HOME ECONOMICS DEPARTMENT, KELLOGG COMPANY BATTLE CREEK, MICHIGAN, FOR ADDITIONAL RECIPES COPR. 1945 BY KELLOGG CO