Banana-Cranberry Spice Muffins

scarley's Note:

bettycrocker.com

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 1 cup Fiber One cereal
• 1 egg
• ¾ cup nonfat milk (skim)
• 3 tablespoons vegetable oil
• 1 cup mashed ripe banana
• 1 ¼ cups Gold Medal all-purpose flour
• ½ cup sugar
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup sweetened dried cranberries

Directions:

1. Heat oven to 400 degrees F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed. Beat in bananas. Stir in crushed cereal; let stand 5 minutes.
3. Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups.
4. Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm.

Reviews

[GinaCucina]

very yummy. i used 1/2 whole wheat flour and they were very filling. Not too sweet. A great breakfast item with coffee. I doubled the recipe so I could freeze the muffins for quick breakfasts.thanks.