Kellogg's All-Bran Muffins
2 cups All-Bran
1 1/4 cup milk
1 egg
1/4 cup shortening or oil
1 1/4 cup flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1 cup raisins or chopped apples (could also add nuts w/ the apples)
or 1 mashed banana and nuts
Preheat oven to 400 degrees F. Lightly grease a muffin pan.
Mix together the All-Bran and milk. Let stand about 2 minutes or until cereal softens. Add the egg and shortening. Add the flour, baking powder, salt and sugar. Add the raisins or apples. Do not overmix; mix only until combined.
Fill prepared muffin cups 2/3 full. Bake for 20 - 25 minutes until a toothpick inserted into the center comes out dry. Serve warm or let cool on a baking rack.
Makes 12 muffins
Kellogg's All-Bran Muffins (wartime version)
from The Modesto Bee And News-Herald, April 7th, 1943
Here's the recipe in a wartime version, using no sugar - corn syrup adds sweetness instead.
2 tablespoons shortening
1/2 cup corn syrup
1 egg
1 cup Kellogg's All-Bran
1/2 cup milk
1 cup flour
1/3 teaspoon salt
2 1/2 teaspoons baking powder
Cream shortening and corn syrup thoroughly; add egg and beat well. Stir in All-Bran and milk, let soak until most of moisture is taken up. Sift flour with salt and baking powder: 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 large muffins, 3 inches in diameter, or 13 small muffins, 2 1/4 inches in diameter.
The Best Bran Muffin Recipe
from https://www.theseasonedmom.com/
Grandma’s classic bran muffin recipe yields moist, fluffy treats that are sweetened with molasses and raisins. Recipe adapted from America’s Test Kitchen.
These delicious old fashioned bran muffins are such a versatile little treat — especially when paired with butter, cream cheese, peanut butter, honey, or jam. My mom always serves them with apple butter! You can offer them for a quick grab-and-go breakfast on busy mornings; pile some in a basket as a part of a special brunch buffet; or set out a few with a glass of milk, a cup of tea, or a mug of coffee for an afternoon snack.
2 1/4 cups All-Bran Original cereal, divided
1 3/4 cups all-purpose flour (can sub 1/2 with whole wheat flour)
2 teaspoons baking soda
1/2 teaspoon salt
1 3/4 cups sour cream, at room temperature (or yogurt)
6 tablespoons vegetable oil (or melted butter or coconut oil)
2 large eggs, at room temperature
2/3 cup packed light brown sugar
3 tablespoons molasses or sorghum
1 teaspoon vanilla extract
1 cup raisins, dried cranberries, or dried cherries (optional)
Try other mix-in’s. For instance, diced apples, chopped dates, dried currants, chopped dried apricots, dried blueberries, or chopped nuts like pecans or walnuts would all be good.
Make blueberry bran muffins by folding in 1 cup of fresh or frozen blueberries.
Adjust an oven rack to the middle position. Preheat oven to 400°F.
Take about half of the All Bran cereal, place it in a food processor, and process until finely ground. Alternatively, you can place half of the cereal in a large Ziploc bag, and use a rolling pin or meat mallet to crush the cereal into fine crumbs. Set aside.
In a large bowl, whisk together the flour, baking soda, and salt.
In a separate bowl, whisk together the sour cream, oil, eggs, brown sugar, molasses, and vanilla extract.
Stir in the crushed cereal and the remaining whole cereal. Let the mixture sit until the cereal is evenly moistened, about 5 minutes.
Add the wet ingredients to the dry ingredients. Stir just until combined; do not over-mix.
Gently fold in the raisins, cranberries, or cherries.
Divide the batter into greased or paper-lined standard muffin cups, filling each cup to the top. Bake for 16-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Mini Muffins: bake the batter in mini muffin tins in a 350°F oven for about 12-15 minutes.
Cool muffins in the pan for about 5 minutes, and then transfer to a wire cooling rack.
Makes 12 muffins
