This recipe was clipped from a newspaper article, date unknown. Recipe is typed below along with a scanned copy.

Weekend eye-opener
By Nancy Byal
Better Homes and Gardens

Fresh-baked muffins bring my family to the table in a hurry on a weekend morning. The night before, I measure and mix the dry ingredients in one bowl and cover and refrigerate the liquid ingredients in another, ready for quick mixing at breakfast time.

HONEY-WHEAT MUFFINS

1 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1/2 cup milk
1/2 cup honey
1/4 cup cooking oil
1/2 tsp. finely shredded lemon peel

In a bowl stir together all-purpose flour, whole wheat flour, baking powder and salt; make a well in the center. Combine egg, milk, honey, oil and lemon peel; add all at once to dry ingredients, stirring just until moistened (batter should be lumpy). Fill greased or paper-lined muffin cups two-thirds full. Bake in a 375-degree oven about 20 minutes. Makes 10.

This recipe was clipped from a magazine and is likely a promo piece for NABISCO 100% Bran, date unknown. Recipe is typed below along with a scanned copy.

LOW FAT BRAN MUFFINS

1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups NABISCO 100% Bran
1 1/4 cups 2% low fat milk
1/3 cup firmly packed brown sugar
1 egg
1/2 cup applesauce

Heat oven to 400°F. Mix flour, baking powder, baking soda and cinnamon in large bowl. Mix cereal, milk and sugar in another bowl; let stand 5 minutes. Stir in egg and applesauce. Add to flour mixture; stir just until moistened. (Batter will be lumpy). Spoon batter into muffin pan sprayed with no stick cooking spray, filling each cup 2/3 full. Bake for 18 to 20 minutes or until golden brown. Serve warm. Makes 12.

Nutrition Information Per Muffin: 120 calories, 2 g fat, 20 mg cholesterol, 200 mg sodium, 5 g dietary fiber.

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

1. Sift together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
2. 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.
3. 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.
4. 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.

This recipe was clipped from cardboard packaging, probably from a box of Kellogg’s Raisin Bran. Date unknown. Recipe is typed below along with a scanned copy.

RAISIN BRAN MUFFINS
even Grandma never had ’em so good!

COMBINE: 2 cups KELLOGG’S RAISIN BRAN, 3/4 cup milk, 1 egg, and 1/4 cup soft shortening; beat well.

SIFT TOGETHER: 1 cup sifted flour, 2 1/2 tsps. baking powder, 1/2 tsp. salt, and 1/4 cup sugar.

ADD TO Raisin Bran mixture, stirring only until combined.

FILL: greased muffin pans 2/3 full.

BAKE in moderately hot oven (400°F.) about 25 minutes. Serve hot.

YIELD: ten 2½-inch muffins.

This handwritten recipe card was found in a large collection of recipes, date unknown. Recipe is typed below along with a scanned copy of the card.

Pumpkin Apple Streusel Muffins
18 Muffins

2 1/2 cups flour
2 cups sugar
1 TBLsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs lightly beaten
1 cup solid pack canned pumpkin
1/2 cup vegetable oil
2 cups peeled finely chopped apples (about 2 apples)

Streusel topping

2 TBLsp flour
1/4 cup sugar
1/2 tsp cinnamon
4 tsp butter

Combine flour – sugar & cinnamon & butter in small bowl. Cut in butter til mixture is crumbly.

Muffins

In large bowl combine flour – sugar – pumpkin pie spice – baking soda & salt – set aside

In med bowl combine eggs – pumpkin and oil. Add liquid ingredients to dry ingredients. Stir until moistened. Stir in apples. Spoon batter into greased or paper lined muffin cups filling 3/4 full. Sprinkle streusel topping over batter. Bake in pre-heated 350°F oven for 35 – 40 minutes. Test with toothpick.

This recipe was clipped from a newspaper and published in 1989. Recipe is typed below along with a scanned copy.

TINY ORANGE TEA SCONES

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons butter or margarine
1 large egg
1 cup chopped walnuts
1/2 cup Florida orange juice
1/4 cup maple syrup
1 tablespoon grated orange peel

In medium bowl, stir together flour, sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. In small bowl with fork mix egg, walnuts, orange juice, maple syrup and grated orange peel. Stir orange juice mixture all at once into flour mixture just until ingredients are blended. Drop by rounded teaspoonsful onto greased cookie sheet. Bake in preheated 400F. oven eight to 10 minutes or until golden. Makes about 36 small scones.

This recipe was clipped from a newspaper and published in 1989. Recipe is typed below along with a scanned copy.

ORANGE-OATMEAL BREAKFAST MUFFINS

1/2 cup quick-cooking oats
2 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup Florida orange juice
1/2 cup milk
1/4 cup butter or margarine, melted
1 tablespoon grated orange peel

Sprinkle oats onto a jelly roll pan or baking sheet; toast in preheated 400F. oven four to five minutes, or until lightly browned. Leave oven heat on. In large bowl, combine oats, flour, sugar, baking powder and salt. In medium bowl, beat eggs, orange juice, milk, butter and grated orange peel. Pour orange juice mixture into dry ingredients, stirring quickly to combine. Do not overmix. Spoon batter evenly into 10 greased 3-inch muffin tins or twelve 2 1/2-inch muffin tins. Bake in preheated 400F. oven 20 to 25 minutes or until golden. Makes 10 to 12 muffins.

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

1. Stir together flour, sugar, salt and baking powder; set aside.
2. 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.
3. Bake in 400°F oven about 20 minutes or until golden brown. Serve warm.

Yield: 12 muffins
Dietary fiber: 4g per muffin