Shredded wheat cereal, mashed bananas and plump raisins add flavor and texture to these golden muffins. Serve them as part of a breakfast or quick snack.
What You Need
Original recipe yields 12 servings
1 cup bite-size shredded wheat cereal
1 cup fat-free milk
1-1/4 cups flour
1 Tbsp. CALUMET Baking Powder
1/4 tsp. salt
1 cup mashed ripe banana s (about 2 large)
1/3 cup firmly packed brown sugar
2 Tbsp. margarine, melted
1/2 cup raisins
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Let's Make It
Preheat oven to 400ºF. Mix cereal and milk in large bowl; let stand 5 min. Meanwhile, combine flour, baking powder and salt; set aside. Add egg, bananas, sugar and margarine to cereal mixture; mix well. Add flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in raisins.
Spoon evenly into 12 medium muffin cups sprayed with cooking spray, filling each cup 2/3 full.
Bake 20 min. or until golden brown. Let stand in pan 5 min. Remove to wire rack. Cool slightly.
How to Store Muffins
Keep leftover muffins fresh by freezing for up to 6 months. Cool muffins completely; place in freezer-weight resealable plastic bag. Seal bag; freeze. Thaw at room temperature. If desired, reheat in microwave just until warmed.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
1 doz. or 12 servings, one muffin each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.