Banana Blueberry Muffins


3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
cup fresh or frozen blueberries
1 1/2 cups Kellogg's Raisin Bran cereal
1/2 cup mashed, ripe banana (about one lg. banana)
2 tablespoons skim milk
1 tablespoon vegetable oil
3 tablespoons chopped walnuts, divided
1/4 teaspoon nutmeg
Paper liners
Microwave muffin-pan cups


1. Stir together flour, sugar, baking powder, salt and spices. Set aside.
2. In large mixing bowl, combine cereal, mashed banana and milk. Let stand 3 minutes or until cereal softens. Add egg whites and oil, mix well. Add flour mixture, stirring only until combined. Set aside 1 tablespoon chopped walnuts. Fold remaining walnuts and blueberries into batter. Line 6 microwaveable muffin pan cups with two paper liners each. Spoon batter evenly into muffin-pan cups. Sprinkle reserved 1 tablespoon walnuts over tops of muffins.
3. Microwave at high (100%%) for 3 minutes, rotating pan 1/2 turn after 1 1 1/2 minutes. Place pan on cooling rack; let stand 5 minutes. Lift muffins from muffin-pan cups. Serve warm. Yield: 6 muffins. Make a second batch of muffins and freezing for later use. Simply reheat them in the microwave oven.
1 muffin contains: 160 calories, 5g protein, 26g carbohydrate, total fat 5g, saturated fat 1g, cholesterol 0mg, dietary fiber 2g, sodium 215g.




5.0 servings


Wednesday, December 16, 2009 - 11:11pm



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