Post® Shredded Wheat

Recipes

Banana-Raisin Wheat Muffins

How to Store Muffins: 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. Nutrition Bonus: You're sure to "go bananas" for these satisfying muffins!

MADE WITH: Post® Shredded Wheat

PREP TIME: 15 MIN

TOTAL TIME: 35 MIN

SERVINGS: 12 SERVINGS

Ingredients

Directions

  1. Preheat oven to 400ºF. Mix cereal and milk in large bowl; let stand 5 min. 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. (Batter will be lumpy.) Stir in raisins.
  2. Spoon evenly into 12 medium muffin cups sprayed with cooking spray, filling each cup 2/3 full.
  3. Bake 20 min. or until golden brown. Let stand in pan 5 min. Remove to wire rack. Cool slightly.