Post recipe
Banana-Raisin Wheat Muffins
- Prep Time:
- 15 min.
- Total Time:
- 35 min.
- Makes:
- 12 servings
(1 muffin per serving)
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
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.
Tips & 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!