Kellogg's® All-Bran® Original Cereal 4.3 (71) Kellogg's® All-Bran® Bran Buds® Cereal 4.3 (98) Featured Recipes The Original All-Bran® Muffins Try the treat that started it all! Thanks to two full cups of All\-Bran® cereal per recipe, each of these yummy muffins offe...
Kellogg's® All-Bran® Bran Buds® Cereal Featured Recipes The Original All-Bran® Muffins Try the treat that started it all! Thanks to two full cups of All\-Bran® cereal per recipe, each of these yummy muffins offers 14% of your fiber DRV. Truly a delicious and nutritious snac...
Kellogg's® All-Bran® Original Cereal 4.3 (71) Featured Recipes The Original All-Bran® Muffins Try the treat that started it all! Thanks to two full cups of All\-Bran® cereal per recipe, each of these yummy muffins offers 14% of your fiber DRV. Truly a delicious and nutritious...
Nine out of ten people in the U.S. don't get enough fiber. As a guide, you should aim for 28g each day, from foods such as cereal (like wheat bran and oat bran), legumes (lentils, beans and peas), nuts, grains, fruit and vegetables. The truth is, most of us need to increas...
Start your day with a cereal high in wheat bran fiber, such as Kellogg's® All-Bran®. Go for brown rice or whole wheat pasta instead of the white varieties – or try a 50:50 mix. Opt for a handful of nuts or fruit instead of chips, snack bars or cookies. Switch from white ...
2 cups Kellogg's* All-Bran* Original cereal ¾ cup skim milk 2 egg whites 2 tablespoons vegetable oil 1 cup sliced ripe bananas, partially mashed Directions In medium bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt. Set aside. In large mixing bowl,...
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dry ingredients (that includes flours, oats, cornmeal, bran cereal, cracked wheat, etc.). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and shortening (or butter/margarine) to use. Q17: Why does some flour ...
Never exceed a total amount of 4-1/4 cups of dry ingredients (that includes flours, oats, cornmeal, bran cereal, cracked wheat, etc.). Use the recipes in this book to help determine the ratio of dry ingredients to liquid Why does my bread rise and then collapse or form craters? Your...