Prepare ahead, freeze, then quickly reheat on workday mornings.
- 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
- 1 1/4 cups California raisins
- 1/2 cup chopped nuts
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 (32% from fat); Total Fat 8g (sat 3g, mono 2g, poly 2g, trans 0g ); Cholesterol 35mg; Protein 4g; Carbohydrate 34g; (Dietary Fiber 2g; Sugars 10g; ); Iron 1mg; Sodium 120mg; Calcium 61mg; Potassium 210mg
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