All-Bran cereals® - Muffins and Coffee Cake

There goes the UPS man startling me once again with a door pounding! Nowadays I jump and immediately smile when that pounding takes place. Food Buzz and All Bran Tastemaker times three, three boxes of Kellogg’s® All-Bran cereals®, thank you very much! I organized a recipe collection almost immediately. Why such urgency; Red eats about four boxes of cereal a week. Delaying would have wiped away a Tastemaker review!

I have for you three All-Bran® recipes, each using one of the three All-Bran cereals® I received, and a few illustrations of my results.
First I prepared Kellogg’s Bran N” Molasses Muffins. These muffins were much darker that the photo displayed at Kellogg’s Kitchen. Always using what is readily available, I substituted vegetable oil for shortening and dark molasses for light. The cereal chose for review is those cute Bran Buds cereal. The flavor was robust and the texture grainy. My son really enjoyed them however they were a bit too course for my liking.

Ingredients
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup All-Bran® Bran Buds®
1/2 cup milk
1/2 cup light molasses
1 egg
1/4 cup shortening
1/2 cup raisins or chopped dates

Directions
1. Stir together flour, baking powder and salt. Set aside

2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, milk, and molasses. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Stir in raisins. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.

3. Bake at 400° F about 20 minutes or until golden brown. Serve warm.
Print Kellogg’s Bran N” Molasses Muffins

Using the All-Bran® Original cereal, I prepared traditional All-Bran® Honey Muffins. This recipe was very tasty and less course that the first. In fact Red liked them so well I didn’t even get a photo of them. If you want to see a fabulous photo, check out Teenie Cakes blog, she prepared this bran muffin recipe as well.

Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup All-Bran® Original
1/3 cup buttermilk or sour milk
1 egg
1/2 cup honey
1/4 cup shortening

Directions
1. Stir together flour, baking powder, soda and salt. Set aside.
2. In medium mixing bowl, combine Kellogg's® All-Bran® cereal and buttermilk. Let stand about 2 minutes or until cereal softens. Add egg, honey and shortening. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into nine 2 1/2-inch muffin-pan cups coated with cooking spray.
3. Bake at 400°F about 25 minutes or until golden brown. Serve warm.

Variation: To make sour milk, stir 1 tablespoon vinegar or lemon juice into 1 cup milk.

To substitute milk for buttermilk or sour milk, omit buttermilk or sour milk and use 2/3 cup milk, 1/4 cup honey, 2 1/2 teaspoons baking powder and omit baking soda.
Print Kellogg’s All-Bran® Honey Muffins


My third and favorite recipe was Marmalade Coffee Cake also found on Kellogg Kitchens website. I traded the orange marmalade for sugar free apricot preserves. The one thing I did change in the directions was to allow the milk and cereal mixture to sit for about five minutes, stirring a few times. Even though flake cereal was used, I did not want the texture to be excessively coarse. This method proved true. While the cake portion was dense, the numerous air pockets present a nice contrast. The topmost of the fruit preserves transform into a nice shiny finish whilst adding a layer of sweetness in between. The perfect compliment to a fresh cup of coffee, and a healthy serving of fiber too.

Ingredients
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/2 cups Complete® Wheat Bran Flakes
3/4 cup milk
1 egg
1/4 cup shortening
1/2 cup orange marmalade

Directions
1. Stir together flour, baking powder, salt, and sugar. Set aside.

2. Measure Kellogg’s Complete Wheat Bran Flakes cereal and milk into large mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Spread in greased 9 x 9 x 2-inch baking pan. Top with marmalade, spreading evenly over batter.

3. Bake at 400° F about 30 minutes or until golden brown. Cut into squares. Serve warm

Print Kellogg’s Marmalade Coffee Cake


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