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Banana-Raisin Muffins

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By Betty Crocker Kitchens
Updated Apr 28, 2009
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Breakfast on the go? Try yummy banana muffins with cereal baked right in them.

Banana-Raisin Muffins

  • Prep Time 15 min
  • Total 40 min
  • Servings 12
  • Ingredients 9
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Ingredients

  • 2 cups Cheerios™ cereal
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1/3 cup packed brown sugar
  • 2 1/2 teaspoons baking powder
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 1 cup raisins
  • 2/3 cup milk
  • 3 tablespoons vegetable oil
  • 1 egg
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or spray with cooking spray.
  • Step 
    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.
  • Step 
    3
    Bake 18 to 22 minutes or until golden brown.

Nutrition

190 Calories
4 1/2g Total Fat
3g Protein
35g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
190
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
135mg
6%
Potassium
250mg
7%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
15%
Sugars
16g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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