This recipe was clipped from cardboard packaging, likely a Kellogg’s Bran Flakes cereal box, date unknown. Recipe is typed below along with a scanned copy.
Bran Pumpkin Muffins
Make ’em extra-good and flavorful with Kellogg’s 40% Bran Flakes cereal, pumpkin ‘n spices.
1 1/2 cups sifted regular all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups KELLOGG’S 40% BRAN FLAKES cereal
2/3 cup milk
3/4 cup seedless raisins
1 cup canned pumpkin
1/2 cup sugar
1 egg
1/2 cup soft shortening
1 1/2 teaspoons sugar
- Sift together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- Measure 40% Bran Flakes cereal, milk, raisins, pumpkin and the 1/2 cup sugar into mixing bowl; stir to combine. Let stand 2 minutes to soften 40% Bran Flakes cereal. Add egg and shortening; beat well.
- Add sifted dry ingredients to 40% Bran Flakes mixture, stirring only until combined. Fill greased 2 1/2-inch muffin-pan cups 3/4 full. Sprinkle the 1 1/2 teaspoons sugar over muffin batter.
- Bake in moderately hot oven (400° F.) about 35 minutes or until muffins are golden brown. Serve hot.
YIELD: 12 Pumpkin Muffins, 2 1/2″ in diameter.
Suggestion: Remaining portion of canned pumpkin can be frozen in tightly sealed container for future use.