Recipe: Quick All Bran Muffins with 8 Variations (Kellogg's recipe, 1960's)

QUICK ALL BRAN MUFFINS

1 cup Kellogg's All Bran cereal
3/4 cup milk (or sour milk, or buttermilk*)
1 egg
1/4 cup soft shortening
1 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar

Combine All-Bran and milk, let stand until most of moisture is taken up. Add egg and shortening; beat well.

Sift together flour, baking powder, salt and sugar. Add to first mixture, stirring only until combined. Fill greased muffin pans two-thirds full.

Bake in moderately hot oven (400 degrees F) about 30 minutes.

*If sour milk or buttermilk is used in place of sweet milk, reduce baking powder to 1 teaspoon and add 1/2 teaspoon, baking soda.

VARIATIONS:

APPLESAUCE:
Decrease milk to 1/4 cup and add 1 cup sweetened applesauce with the milk. Decrease baking powder to 2 teaspoons and sift 1/4 teaspoon baking soda, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg with the flour, baking powder, salt and sugar.

BRAN-ANA:
Decrease milk to 1/4 cup and add 1 cup mashed ripe bananas with the milk. Decrease baking powder to 2 teaspoons and sift 1/4 teaspoon baking soda with the flour, baking powder, salt and sugar.

COCONUT:
Add 1/2 cup shredded coconut with the flour, and sprinkle muffins with 1/4 cup coconut before baking, if desired.

DATE, FIG OR RAISIN:
Add 3/4 cup cut dates, figs or raisins with the flour.

JAM-BRAN:
Press a teaspoonful of jam into top of each muffin before baking.

MINCEMEAT:
Decrease milk to 1/2 cup and add 1 cup prepared mincemeat with the milk.

PEANUT BUTTER:
Increase milk to 1 1/4 cups and add 1/2 cup peanut butter with the egg. Omit the shortening.

UPSIDE DOWN:
Before filling with batter, place 1/2 teaspoon melted butter or margarine, 1 teaspoon brown ,sugar, and 1 pitted cooked prune or apricot with the cut side down in bottom of each of 12 greased muffin cups.

Makes 9 muffins 2 1/2-inches in diameter
Source: Vintage recipe cards: Kelloggs All-Bran Cereal, mailed promotion, 1960's