Front:
Kellogg's All-Bran Muffins
3/4 cup milk
1 cup sifted flour
2 tablespoons shortening
1/4 cup sugar
1 egg
1 cup Kellogg's All-Bran
2½ teaspoons baking powder
1/2 teaspoon salt
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
teaspoon soda.
Back:
Kellogg's
Raisin Nut Bars
2 eggs
3/4 cup honey
1/2 cup Kellogg's All-Bran
1/2 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.
