Hello! Happy New Year! I hope your holidays went well. I also hope you haven’t turned into human popsicles during this polar vortex we’ve had swallowing the country for a week. Thankfully, here in Arkansas, it is on it’s way out. Granted, it’s being followed by three days of rain, but the temperatures should be much warmer, above average, even. Only in Arkansas….
Anyway, I have a new recipe for you today. I found this one on the back of a Target brand (Market Pantry) box of Raisin Bran. My Grandma M. likes to put fruit in the stockings she has for us, and this year, along with some apples and oranges, we wound up with some bananas. Of course, we also got candy, cookies, treats, snacks, and left-overs. Needless to say, the fruit was getting forgotten. Well, I happened to notice the recipe on the back of my cereal box called for one ripe banana, and we just so happened to have one last banana left, getting a bit over-ripe. I took that as a sign, and whipped these breakfast yummies up. They are easy to make and taste good, even Connor helped me eat them. He would put a big bite in his mouth, growl like a dinosaur, and grin, eyes closed and everything. I’m pretty sure he liked them.
I do have one little hint, though, maybe give the bran flakes a quick crunch with your hands. You don’t have to grind them to powder, just one little crunch to make them a bit smaller because when the flakes get put into the wet batter, they get soggy. Then, once they are cooked, they are rather chewy. Having the flakes in smaller bits will cut down on some of that chewiness.
And here’s the recipe.
- 2 cups AP flour
- 3/4 cup brown sugar, packed
- 1 tbsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup milk
- 1/2 cup oil
- 1 egg, beaten
- 1 1/2 cup raisin bran cereal (crunch after measuring)
- 1 ripe banana, mashed
- 1/2 cup chocolate chips (added by me)
- Preheat oven to 400-degrees. Line 12-14 muffin cups or grease well. (I got 14 good-sized muffins from this recipe, but the box claims it only makes 12.)
- Combine flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl. Mix well.
- Stir in milk, oil, and egg just until dry ingredients are moistened. (Batter will be lumpy.)
- Stir in banana and chocolate chips.
- Stir in cereal.
- Spoon into muffin tins.
- Bake 18-22 minutes until golden brown.
- For a healthier muffin, make with half whole wheat flour and half white or all wheat. The muffin will be denser, but still taste fine.
- For extra texture, add more raisins or other dried fruit. Even add a small amount of chocolate chips or nuts.