Kellogg's All-Bran Muffins...
FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921
2 tablespoons shortening
1/4 cup sugar
1 egg (well-beaten)
1 cup sour milk
1 cup Kellogg's All-Bran
1 cup flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
Cream the shortening and sugar, add egg and sour milk. Add All-Bran and let soak until most of the moisture is taken up. Sift flour with baking powder, soda and salt and add to first mixture, stirring only until flour disappears. Fill greased muffin tins two-thirds full and bake in a moderate oven (400° F.) for 20 to 25 minutes.
Yield: 8 large or 12 small muffins.
Note: If sweet milk is used instead of sour milk, omit the 1/2 teaspoon of soda and use 3 teaspoons baking powder. Raisins or dates may be added if desired. A small slice of apple, sprinkled with cinnamon and sugar, placed on top the muffin batter before baking, makes a delicious variation of the recipe.
FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921
2 tablespoons shortening
1/4 cup sugar
1 egg (well-beaten)
1 cup sour milk
1 cup Kellogg's All-Bran
1 cup flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
Cream the shortening and sugar, add egg and sour milk. Add All-Bran and let soak until most of the moisture is taken up. Sift flour with baking powder, soda and salt and add to first mixture, stirring only until flour disappears. Fill greased muffin tins two-thirds full and bake in a moderate oven (400° F.) for 20 to 25 minutes.
Yield: 8 large or 12 small muffins.
Note: If sweet milk is used instead of sour milk, omit the 1/2 teaspoon of soda and use 3 teaspoons baking powder. Raisins or dates may be added if desired. A small slice of apple, sprinkled with cinnamon and sugar, placed on top the muffin batter before baking, makes a delicious variation of the recipe.
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