I'm not buying this "New Orleans Style" thing. Anyone who knows anything about New Orleans knows that they don't eat bran there.
New Orleans Bran'n Molasses Muffins
Recipe from 1967 Kellogg's advertising
1 cup Kellogg's All-Bran
1/2 cup milk
1/2 cup Brer Rabbit Molasses
1/4 cup soft shortening
1/2 cup seedless raisins or finely cut, pitted dates
1 cup sifted flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1. Combine Kellogg's All-Bran, milk and Brer Rabbit Molasses. Let stand until most of the moisture is taken up. Add egg and shortening; beat well.Stir in raisins.
2. Sift together flour, baking powder and salt. Add to All-Bran mixture, stirring only until combined. Fill greased muffin pans 2/3 full.
3. Bake in moderately hot oven (400˚F) about 20 minutes. Serve hot.
Yields 12 muffins, 2 1/2 inches in diameter.
In this alternate reality, Ken and his friend Allan do the cooking.
"Oh, Allan, do put that rolling pin away," suggests Barbie.