Interestingly, they recently took the recipe off the box and replaced it with pictures of smiling, "regular" seniors. That ticked me off. I had to go to the website and print out the recipe. Then I discovered they'd tinkered with the recipe, cutting down on the fat. I tried it and it's just fine, still a moist tender muffin, but it got me to thinking about how else the recipe could be tweaked. An extra banana lying on the counter got me started and this is what I came up with. A plump, moist, lower fat muffin that has harmonious fruit and spice flavors added. Mmm, just what the doctor ordered.
Banana Bran and Raisin Muffins
2 cups Kellogg's All-Bran cereal
1-1/4 cups milk (fat free is fine, or whatever you have on hand)
1-1/4 cups all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 cup vegetable oil
1 banana, cut into small chunks
1/2 cup raisins
1- Preheat oven to 400 degrees. Spray muffin tin with cooking spray, or line with cupcake papers.
2- In a large mixing bowl, combine bran cereal and milk. Let stand for about 2 minutes to soften the cereal.
3- Stir together flour, sugar, baking powder, salt and cinnamon in a small bowl. Set aside.
4- Into the softened bran mix stir the egg and oil. Beat well. Stir in the banana and raisins. Add the flour mixture, stirring only until combined. Divide the batter evenly into 12 muffin cups.
5 - Bake about 20 minutes or until golden brown. Best served warm. And if you're not into the whole low-fat thing, slather on some butter. Yumm.