Banana-Raisin Wheat Muffins

Select the number of stars to rate this recipe Thanks for rating this recipe | Show average rating
  •  
Average based on 529 ratings | Rate this recipe

Prep Time: 15 Min

Total Time: 35 Min

Servings: 12 muffins

Ingredients

  • 1 cup Post Original Shredded Wheat Spoon Size Cereal
  • 1 cup fat-free milk
  • 1-1/4 cups flour
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1 cup mashed ripe bananas (about 2 large)
  • 1/3 cup firmly packed brown sugar
  • 2 Tbsp. margarine, melted
  • 1/2 cup raisins

Directions

  1. 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.
  2. Spoon evenly into 12 medium muffin cups sprayed with cooking spray, filling each cup 2/3 full.
  3. Bake 20 min. or until golden brown. Let stand in pan 5 min. Remove to wire rack. Cool slightly.

Tips and Suggestions

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.

Nutrition Bonus: You're sure to "go bananas" for these satisfying low-fat muffins!

Comments

@Dictionary["Disqus - comments powered by"] Disqus

Back to top