2 oiled or foil-lined muffin tins.
Bake for 20
ahrenheit . Grease or spray your muffin pan if you are not
Sift together flour, sugar, baking powder and salt.
Mix raisin bran and milk; set aside.
Mix together remaining ingredients.
Add this to bran mixture.
Add to flour mixture, stirring just to moisten.
Fill greased muffin pan 2/3 full.
Bake at 400\u00b0 for 20 to 25 minutes.
Makes 1 dozen.
Mix all dry ingredients except cereal and set aside.
In a 1 1/2-quart mixing bowl add cereal, milk and water allowing cereal to moisten.
Then add dry ingredients and mix well.
Add egg and mashed banana, mix well.
Spray muffin tin with nonstick spray. Bake in a preheated 400\u00b0 oven about 20 minutes or until lightly browned.
Makes 12 muffins.
Heat oven to 400\u00b0F Grease bottoms only of 12 regular-size muffin cups.
Crush cereal. In large bowl, stir together cereal, flour, brown sugar and baking powder. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until golden brown.
Heat oven to 400\u00b0F
Spray 12 regular-size muffin cups with cooking spray, or grease bottoms only of muffin cups.
Place cereal in food-storage plastic bag; slightly crush with rolling pin to make 1 1/2 cups.
In large bowl, mix cereal, flours, brown sugar, baking powder and baking soda.
Stir in remaining ingredients just until moistened.
Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until golden brown.
Let stand about 2 minutes in pan, then remove from pan to cooling rack.
Serve warm if desired.
In a large bowl, combine dry ingredients.
In food processor with chopping blade, combine the prunes and water.
Add 1/2 cup mashed banana, yogurt, egg whites and vanilla.
Process just until mixed.
Stir yogurt mixture into flour mixture just until flour is moistened.
Fold in raisins.
Use large spoon; divide batter into cups. If desired, cut 1/2 banana into 1/4-inch thick slices. Place 2 slices on top of each muffin and brush with lemon juice. Bake at 375\u00b0 for 25 to 30 minutes.
ands. Give your child a banana and show how to peel
Heat oven to 375\u00b0.
Grease six 3-inch crown muffin pan cups.
Combine bananas, egg, milk, oil and cereal.
Let stand 10 minutes.
Stir to break up cereal.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt and nutmeg.
Add cereal mixture.
Stir until moistened.
Use greased muffin tins or cupcake papers and bake at 400\u00b0 for 20 to 25 minutes.
Combine in bowl bananas, egg, milk, oil and cereal.
Let stand 10 minutes.
Mix with dry ingredients.
Sift together flour, baking powder, baking soda, salt and nutmeg.
Spoon into greased muffin pan and bake at 400\u00b0 for 20 to 25 minutes.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
Stir to mix.
Pour into small, paper-lined muffin tins.
Bake for 15 minutes at 400\u00b0.
Makes 2 muffins.
Mix dry muffin mix and wheat bran. Stir in applesauce, milk and banana. Spray muffin tins with Pam and spoon in batter. Bake as directed on muffin mix box. Yield: 1 dozen muffins.
Preheat oven 350 degrees Fahrenheit.
Lightly coat 12 muffin cups with cooking spray.
Grind flaxseed for 1/2 cup.
Grate the zucchini coarsely.
Mix together flour, flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon.
Add zucchini and banana and stir until combined.
Mix milk, egg and vanilla and add to mixture. Do not overmix.
Bake 20 to 25 minutes.
Cool on rack before removing from muffin pans.
Preheat oven to 400 degrees. Lightly spray 12 cup muffin tin.
In a large bowl combine flours, wheat germ, brown sugar, baking powder, salt, cinnamon and nutmeg, stirring well.
In a small bowl mash banana and add remaining ingredients except blueberries. Whisk until well blended. Make a well in the center of the flour mixture.
Pour the banana mixture into the well and stir just till moist. Mixture will be lumpy.
Gently fold in blueberries.
Pour batter into muffin tins and bake for 15 minutes or until toothpick comes out clean.
Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.
Add all ingredients, except raisins and nuts, to bread machine pan. Add ingredients in order listed or as directed by your machine's general instructions. Select \"mix bread\" or \"raisin bread\" function and push \"start.\"
At \"beep\" (about 25 to 30 minutes into the cycle), add raisins and nuts.
Preheat oven to 400\u00b0.
Grease muffin pans or use paper baking cups.
Blend, batter will be slightly lumpy.
Fill muffin cups 1/2 full.
Bake 13 to 15 minutes or until golden brown.
Preheat oven to 350 degrees F.
Stir together oats, muffin mix, flour, soda and salt; Set aside.
In a separate bowl, beat together butter and brown sugar. Beat in egg and vanilla. Stir in muffin mix mixture.
Drop by rounded teaspoonfuls onto non-stick or lined cookie sheets and bake for 10-12 minutes or until cookies are golden. Let cool slightly and remove from cookie sheet.
Makes about 16 cookies.