Holly Stewart of Auburn, Pa., was looking for her mother's old bran-muffin recipe. She thought that it was possible that it came from an All-Bran cereal box many years ago. Kathy Birke of Fayetteville, N.C., sent in a recipe that she said she cut from the side panel of an All-Bran cereal box some years ago. This is more than likely just what Stewart was looking for.
The only difference is that Stewart remembers her mother's recipe had you soak the cereal in buttermilk. This recipe calls for regular milk. I decided to test the recipe using buttermilk because I thought it might enhance the flavor. The muffins came out a little flat but they were moist and delicious. They were best served warm, right out of the oven. Next time, I might try adding some raisins or nuts.
All-Bran: Our Best Bran Muffins
Makes 12 muffins
1 1/4 cups regular all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 1/2 cups Kellogg's All-Bran cereal
1 1/4 cups milk
1/3 cup soft shortening or vegetable oil
Preheat the oven to 400 degrees. Stir together flour, baking powder, salt and sugar. Set aside
Measure All-Bran cereal and milk into a mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened. Add egg and shortening. Beat well.
Add dry ingredients to cereal mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2 -inch muffin-pan cups.
Bake about 25 minutes or until muffins are golden brown.
Per muffin: 171 calories, 4 grams protein, 8 grams fat, 1 gram saturated fat, 25 grams carbohydrate, 3 grams fiber, 20 milligrams cholesterol, 223 milligrams sodium
*Jerry Dennis of Fayetteville, N.C., is searching for the recipe for "Grape Nuts Bread," which was printed on the box of Post Grape Nuts cereal in the mid-1940s.
*Marlene Wheeler of Baltimore is looking for two recipes from the now-closed Gerstung's bakery in East Baltimore. One is for a butter cake and the other for a peach cake, which the bakery made only in the summer.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail firstname.lastname@example.org. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.