Raisin Bran Muffin Breakfast Sandwiches
Ingredients -- Muffins
1½cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
2½ cups Kellogg's® Raisin Bran® cereal
1¼ cups milk
¼ cup honey
1 egg
¼ cup vegetable oil
180 calories • 6g fat • 230 mg sodium • 31g carbohydrate • 2g fiber
13g sugar • 4g protein
Ingredients -- Breakfast
Sandwiches
-Thin-sliced deli ham
-Thin-sliced Swiss cheese
-Roma tomato
-Fresh basil leaves
-Thin-sliced mozzarella cheese
-Natural peanut butter
-Banana
Prep Equipment
Demo/Presentation Equipment
Sampling Equipment
•Measuring cups and spoons
•Medium bowl
•Large bowl
•Mixing spoon
•Electric mixer
•Muffin tin
•Oven
•Cooling rack
•Airtight storage container
•Trash container
•Gloves
•Bread knife
•Cutting board
•Trash container
•Damp cloth
•Gloves
•Serving plates
•Small disposable serving plates
•Napkins
•Copies of consumer version
of recipe
•Gloves
Advance Preparation
1. Prepare muffin recipe in advance, allowing enough time for them
to cool before the demo. Store in airtight container until demo.
2. Slice tomato and store until demo.
3. Wash basil leaves, dry and store
until demo.
4. Practice your set up, going through the motions of the demonstration
and practicing safe food handling techniques while saying the preparation and nutrition tips below.
5. Use private label baking supplies
to promote your retailer’s brands
6. Use the original cereal packaging for display in the live demo.
®, TM, © 2014 Kellogg NA Co.
At Demonstration
Recipe Instructions
Food Demo Talking Points
Introduce recipe.
•Today we are going to show a
different take on the breakfast
sandwich!
Stir together flour, sugar, baking
powder and salt. Set aside.
•(Insert brand name) baking
supplies are a great value.
In large mixing bowl, stir together
cereal, milk and honey. Let stand 3
minutes or until cereal softens.
•Letting the cereal sand a few
minutes allows the Mini Wheats
to soften.
Add egg and oil. Beat well. Add flour
mixture, stirring only until
combined.
Nutrition Talking Points
•For people who are not used to
cooking with whole wheat flour
yet, this is a great way to add
fiber to muffins
Portion batter evenly into twelve
2 ½-inch muffin-pan cups coated
with cooking spray.
Bake at 400°F about 18 minutes or
until lightly browned. Serve warm.
•Take out the pre made muffins for
the next part of the demo
•Take out 3 muffins. Cut the first
two in half. Slice the third muffin
into four slices from top to bottom.
Place a slice of ham and cheese
on a muffin half. Place on
serving dish.
•The richness of the bran and the
sweetness of the raisins are a
perfect complement to the ham
and Swiss cheese.
•Ham and cheese add to the
protein in the cereal, which also
offers complex carbs, fiber and
whole grain to fuel your day.
•For a hot breakfast heat briefly
in the microwave.
Place mozzarella cheese, tomato,
and basil between two muffin
halves. Place on serving dish.
•This option gives an Italian flair.
Spread light layer of peanut butter
on one sides of each of the four
slices. Stack layers, with thinly
sliced bananas in between.
•The peanut butter acts as a glue to
hold the sandwich together.
•Roma tomatoes are meatier with
less juice, making the sandwich
easier to eat and preventing the
muffin from getting soggy.
•While it begs to be eaten with
a fork, it can be eaten as a
hand-held sandwich.
•Grains, dairy, and fruit combine
to make a complete meal at
breakfast. Add low fat milk to this
sandwich as the final touch.