2 tablespoons shortening
¼ cup sugar
1 egg (well beaten)
1 cup sour milk
1 cup Kellogg’s ALL-BRAN
1 cup flour
1 teaspoon baking powder
½ teaspoon soda
½ teaspoon salt
Note: If sweet milk is used instead of sour milk, omit the ½ 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.
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.
(_Illustrated on page 2_)
[Illustration: Muffins]
[Illustration: Nut bread]
[Illustration: {uncaptioned}]