Post by wilderness on Jan 12, 2020 9:47:39 GMT -5
The Original All-Bran® Muffins-wilderness
Muffins
Prep Time : 20 min Cook Time : 50 min Servings : Servings: 12 Source : Kelloggs.com
Ingredients
1 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups Kellogg's® All-Bran® Original cereal
1 1/4 cups milk
1 egg
1/4 cup vegetable oil
Directions
1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
3. Bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm.
Notes
VARIATION: For muffins with reduced calories, fat and cholesterol, use 1 1/4 cup of skim milk, 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.
VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)
I have the original index card that I cut out of the box. It looks well used and getting harder to read. Also the first variation was on the card. If you get it from the Kelloggs' website today the ingredient list will say fat-free milk.
Read more: thegardenersshed.proboards.com/thread/11437/back-box-package-classics?page=1#ixzz6ApNpmuxt
Muffins
Prep Time : 20 min Cook Time : 50 min Servings : Servings: 12 Source : Kelloggs.com
Ingredients
1 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups Kellogg's® All-Bran® Original cereal
1 1/4 cups milk
1 egg
1/4 cup vegetable oil
Directions
1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
3. Bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm.
Notes
VARIATION: For muffins with reduced calories, fat and cholesterol, use 1 1/4 cup of skim milk, 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.
VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)
I have the original index card that I cut out of the box. It looks well used and getting harder to read. Also the first variation was on the card. If you get it from the Kelloggs' website today the ingredient list will say fat-free milk.
Read more: thegardenersshed.proboards.com/thread/11437/back-box-package-classics?page=1#ixzz6ApNpmuxt
