This promo recipe from Kellogg’s was clipped from a magazine and published in 1992. Recipe is typed below along with a scanned copy.
Our Best Bran Muffins
1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 1/2 cups Kellogg’s ALL-BRAN cereal
1 1/4 cups milk
1 egg
1/4 cup vegetable oil
- Stir together flour, sugar, salt and baking powder; set aside.
- In large mixing bowl, combine Kellogg’s ALL-BRAN cereal and milk. Let stand about 3 minutes or until cereal softens. Add egg and oil, mix well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 lightly greased 2 1/2 inch muffin-pan cups.
- Bake in 400°F oven about 20 minutes or until golden brown. Serve warm.
Yield: 12 muffins
Dietary fiber: 4g per muffin
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3 Responses to Kellogg’s Bran Muffin Recipe
this recipe is terrible. the batter is runny, and the muffins stuck to the muffin cup liners. I love store bought bran muffins but have never found a recipe that will yield comparable results if made at home. DO NOT TRY THIS RECIPE.
I have been making these muffins for years. They are so adaptable. I usually add one or more of the following; raisins, nuts (usually pecans),chopped apples, dried apricots, pineapple, coconut…..you get the picture. If it appears that the batter is too dry I usually add apple juice or plain water a TBS at a time. Baking time remains the same. Children and grands request these.
@Carmo – my mom made these for us growing up and I have made them ever since I was a kid and I’ve never had the batter running. I usually don’t post things like this but I just feel so bad that you haven’t had a good brand muffin because I can’t eat the storebrand, and these, homemade, are awesome! Are you sure you’re using baking powder and not baking soda?
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