Banana-Raisin Muffins
Recipe from Betty Crocker

Breakfast on the go? Try yummy banana muffins with cereal baked right in them.


Banana-Raisin Muffins

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Ingredients
  • 2   cups
    Cheerios® cereal
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  • 1 1/4   cups
    Gold Medal® all-purpose flour
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  • 1/3   cup
    packed brown sugar
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  • 2 1/2   teaspoons
    baking powder
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  • 1   cup
    mashed ripe bananas (2 to 3 medium)
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  • 1   cup
    raisins
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  • 2/3   cup
    milk
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  • 3   tablespoons
    vegetable oil
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  • 1  
    egg
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Directions
1.
Heat oven to 400 degrees F. Grease bottoms only of 12 regular-size muffin cups with shortening, or spray with cooking spray.
2.
Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or meat mallet. In large bowl, mix cereal, flour, brown sugar and baking powder. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
3.
Bake 18 to 22 minutes or until golden brown.

Tip:
High Altitude (3500-6500 ft): Bake 20 to 24 minutes.

Nutrition information
Calories 190 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 135mg; Total Carbohydrate 35g (Dietary Fiber 3g, Sugars 16g); Protein 3g. Daily Values: Vitamin A 0%; Vitamin C 2%; Calcium 10%; Iron 10%. Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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