1 cup Post Shredded Wheat Original Spoon Size Cereal 1 cup fat-free milk 1 1/4 cups flour 1 tbsp baking powder 1/4 tsp salt 1 egg 1 cup mashed ripe bananas 1/3 cup firmly packed brown sugar 2 tbsp margarine, melted 1/2 cup raisins
Preheat oven to 400°F. Mix cereal and milk in large bowl; let stand for 5 minutes. Meanwhile, combine flour, baking powder and salt; set aside. Add egg, bananas, sugar and margarine to cereal mixture; mix well. Add flour mixture; stir just until moistened. The batter will be lumpy. Stir in raisins.
Spoon evenly into 12 medium muffin cups sprayed with cooking spray, filling each cup 2/3 full. Bake for 20 minutes or until golden brown. Let stand in pan 5 minutes. Remove to wire rack. Cool slightly.
Keep leftover muffins fresh by freezing for up to 6 months. Cool muffins completely; place in freezer-weight resealable plastic bag. Seal bag; freeze. Thaw at room temperature. If desired, reheat in microwave just until warmed.
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