Strawberry-Orange Smoothies

Strawberry-Key Lime Smoothies (Cooking for 2)

Whole-Grain Buttermilk Waffles

Your health. Your taste buds. Here are a few products that serve both masters.

Cheerios®

Toasted Whole Grain Oat Cereal

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.

Take the Cheerios Challenge

	You could lower your cholesterol 4% in 6 weeks
	Receive a coupon for $1 off Cheerios each week of the challenge.
	That’s $6 in savings!

A clinical study showed that eating two 1 ½ cup servings daily of Cheerios cereal for 6 weeks reduced bad cholesterol about 4 percent when eaten as part of a diet low in saturated fat and cholesterol.

Bountiful Bananas

Bananas contain vitamin B6, also called pyridoxine. Vitamin B6 is important for digesting proteins—plus it helps to keep hair and nerves healthy.

Success

Fully ripened bananas are the ones on your counter that are turning brown with some black spotsùare the ones you want to use for this recipe. They are much more flavorful and add more moistness to baked goods than bananas that are tinged green or have just turned bright yellow.

Substitution

Try cranberries in place of the raisins for a variation on flavor and color.

0 ratings : 0 reviews

Cheerios® Banana-Raisin Muffins

A Cheerios® Challenge recipe! Turn whole-grain cereal and fruit into moist and delicious muffins for a nutritious breakfast on the move! From eatbetteramerica.

Prep Time:10 min

Start to Finish:35 min

makes:12 muffins

2	cups Cheerios® cereal
3/4	cup Gold Medal® all-purpose flour
1/2	cup Gold Medal® whole wheat flour
1/3	cup packed brown sugar
1	teaspoon baking powder
3/4	teaspoon baking soda
1	cup mashed very ripe bananas (2 to 3 medium)
2/3	cup buttermilk
2	tablespoons canola oil
2	egg whites
1/2	cup raisins or sweetened dried cranberries

1.	Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or grease bottoms only of muffin cups. Place cereal in food-storage plastic bag; slightly crush with rolling pin to make 1 1/2 cups.
2.	In large bowl, mix cereal, flours, brown sugar, baking powder and baking soda. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
3.	Bake 18 to 22 minutes or until golden brown. Let stand about 2 minutes in pan, then remove from pan to cooling rack. Serve warm if desired.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Muffin: Calories 140 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 11g); Protein 3g % Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 8%; Iron 20% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1 oz-equivalents Grains, 1 tsp Fats & Oils

Save to Del.icio.us

No Reviews