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Fiber One®

57% Daily Value of Fiber

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Banana-Raisin Muffins

Iron it Out

Foods made with fortified breakfast cereal contain a good source of iron. Iron helps build red blood cells to carry oxygen through the body. Choose whole-grain cereals for breakfast or as a quick snack.

Success

When making muffins, only the bottoms of the pan are greased or sprayed with cooking spray so that the batter doesn't form a "lip" (overhanging or hard, dry edges) during baking.

How-To

Brown bananas? Toss them, unpeeled, into the freezer. They'll be ready when you need them for any recipe using mashed bananas. Simply thaw and mash.

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Whole grains to go? Turn whole-grain cereal and fruit into scrumptious muffins for a nutritious breakfast on the move! From eatbetteramerica.

Prep Time:15 min

Start to Finish:40 min

makes:12 muffins

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

1.	Heat oven to 400°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.
High Altitude (3500-6500 ft): Bake 20 to 24 minutes.

Nutritional Information

1 Muffin: 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 Percent Daily Value*: 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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