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.

Kellogg's Raisin Bran Muffins RecipeRAISIN 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.

The 2 Week Diet

Print A Copy Of This Recipe:  

More Recipes For You To Enjoy:

11 Responses to Kellogg’s Raisin Bran Muffins Recipe

denise Magazzu
Published 15 March, 2010 in 9:08 am

I don,t remember using shortening can you use oil instead???/

Published 20 June, 2010 in 11:13 am

Great Recipe. Just served them this morning, a great hit with everyone.
(reply to denise – I used soft margarine, it worked fine.)

Anne Marie
Published 8 January, 2013 in 8:22 pm

I visited a friend when she was using a raisin bran cereal to make muffins, but she used buttermilk: does anyone know if I would just swap-out the “milk” in this recipe & substitute the buttermilk and would ya know if it would be the same quantity or not?
Thanks, cuz I just bought a tall quart of buttermilk to make Betty Crocker’s Garlic Chicken (dipped in buttermilk & coated with BC’s Garlic Mashed potato’s, so I’m gonna have quite a lot of leftover buttermilk so I thought I’d make Raisin Bran muffins using buttermilk, but finding a recipe for it is proving difficult). Thanks all!

Published 4 April, 2013 in 12:44 am

I finally found the recipe. I have the original recipe off the box somewhere. I have been looking on these sites trying to find it. Thank You. This is really great recipe.

Published 10 September, 2016 in 9:56 am

can I use oil instead of shortning

Published 23 April, 2018 in 7:34 am

Has anyone tried using applesauce instead of shortening?

Published 5 April, 2019 in 8:57 am

I used 1/4 cup applesauce and unsweetened almond milk…delish

Connie loach
Published 21 November, 2019 in 2:33 pm

I grew up with these muffins and we always used oil. I discovered that raisin bran crunch does great too and already has nuts

Published 27 January, 2020 in 10:19 am

I used butter and the muffins didn’t rise much, very heavy but tastes ok.

Joanne Barden
Published 29 November, 2020 in 9:53 pm

I would like to know how the soft shortening is incorporated into the recipe. Do you melt it, or use as is? I would like to use , this recipe. Please clarify this for me. Thank you.

Lucy Shepherd
Published 3 June, 2021 in 12:48 pm

Try adding molasses – a few swirls – it gives the bran muffins a darker color and tastes much better

Post a Comment