Ingredients

  • 2 Cups shredded bran cereal
  • 1 Cup skim milk
  • 2 very ripe bananas, mashed
  • 2/3 Cup sugar
  • 1/2 Cup butter or margarine, softened
  • 2 eggs
  • 2 Cups all-purpose flour
  • 1 Tablespoon baking powder
  • Salt; to taste
  • 11/4 Cups California raisins
  • 1/2 Cup chopped nuts

Procedure

Preheat oven to 400°F. In medium bowl, mix cereal, milk and bananas; let stand 10 minutes. In another bowl, beat sugar and butter with electric mixer until light and fluffy. Add eggs; beat until smooth. Add flour, baking powder and salt; beat just until smooth. Stir in raisins, nuts and the reserved cereal mixture just until mixed. Spoon batter, dividing equally, into 18 greased or paper-lined 2 3/4-inch muffin cups. Bake about 20 minutes or until toothpick inserted into centers comes out clean. Remove to rack to cool slightly; serve warm. Muffins can be wrapped in heavy-duty aluminum foil and frozen up to 2 months.

Nutrition Facts Per Serving

Calories 220 (Calories from Fat 32%); Total Fat 8 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 35; Sodium 120; Potassium 210; Total Carbohydrate 34; Dietary Fiber 2; Sugars 10; Protein 4; Calcium 61; Iron 1;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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California Raisins are naturally sweet, no-added sugar!