Saturday, January 28, 2012

Banana-jam muffins

We don't typically eat a lot of cold cereal, but lately both Mahesh and I have been on a frosted mini-wheats kick. One downside to this is the bottom of the bag has so many crumbs. I hate wasting food, but I also do not want to eat them as cold cereal. So I found this muffin recipe that uses up the crumbs. It is incredibly variable, and tastes great! Here are the modifications I would like to use next time we have extra mini-wheats crumbs to use up:

Banana-jam Muffins (or Banana fruit muffins)

Preparation Time: 15 minutes
Total Time: 35 minutes
Servings: 12


1 cup whole wheat flour
1/3 cup sugar (can use less than this because those crumbs are sugary! maybe 1/4 cup)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups Frosted Mini-Wheats (crushed to 3/4 cup)
3/4 cup mashed ripe banana (about 2 small bananas)
1/2 cup fat-free milk
1 egg, slightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla
3 tablespoons Jam or preserves (or 3/4 cup frozen blueberries or other chopped fruit)


1. Butter or spray one 12-cup muffin pan, or use liners.

2. In medium bowl stir together flour, sugar, baking powder and salt. Set aside.

3. In large bowl stir together Frosted Mini-Wheats crumbs, banana and milk. Let stand about 5 minutes or until cereal softens. Add egg, oil and vanilla. Beat well. Add flour mixture, stirring until just combined. Here is where you add in the fruit if you are using it, and fill the muffin pans evenly.

IF you are using jam, portion half of the batter evenly into muffin pan. Top each muffin with scant teaspoon preserves. Portion remaining batter evenly on top of preserves.

4. Bake at 375°F about 15 minutes or until golden brown. Cool in pan for 5 minutes. Remove from pan. Serve warm.

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