Banana-Raisin Muffins

I stumbled across this recipe as I was frantically searching for my sister-in-law's banana bread recipe tonight so that I could use up two over-ripe bananas. I figured I might as well try something new since the inexperienced bagger at Hugo's put my fresh bananas in a plastic bag with four pounds of pears and under three pounds of baby yukon gold potatoes (trust me... I've already shared my grievance with management). That means I have over-ripe and bruised bananas coming probably by tomorrow. Disgust for the sheer lack of respect towards food aside, these lovely muffins just came out of my oven. In fact, I might even sample one before I'm done writing this post.

Banana-Raisin Muffins

2 c. Cheerios cereal, coarsely crushed

1 1/4 c. flour

1/3 c. brown sugar, lightly packed

2 1/2 t. baking powder

1 c. (2 medium) bananas, mashed

1 c. raisins

2/3 c. skim milk

3 T. canola oil

1 egg

Preheat oven to 400 degrees. Line or spray 12 regular size muffin cups. In a large bowl, mix crushed Cheerios, flour, brown sugar, and baking powder. Add wet ingredients and stir just until moistened. Divide batter evenly among muffin cups. Bake 18-22 minutes.

Yield: 12 muffins (5P+)

PS: Yep... these are delish! Very moist, yet a little crunch from the cereal. This one's a keeper. And just because I was curious, you could substitute 3 3/4 oz. (roughly 2/3 c. ) mini chocolate chips for the raisins and it doesn't change the point value. =)

OH! This just in... I played with the recipe a bit online, and if you substitute 3 T. unsweetened applesauce for the oil it drops the points to 4P+. That even leaves room for a tablespoon of Smart Balance or light butter on your muffin. Yee haw!! =)

Fruit Salad

I served this fruit salad at a breakfast meeting this summer. I was able to make the salad ahead of time without the bananas, then all I had to do was fold them in before serving. Strawberries will bleed into the creamy yellow color of the salad, so use red-type fruits at your own risk. =)

Fruit Salad

1 (20 oz.) can pineapple chunks in juice, rinsed and drained

1 (16 oz.) can sliced peaches in juice, drained

1 (11 oz.) can mandarin oranges, drained

3 medium bananas, sliced

2 medium apples, diced

1 small box sugar free instant vanilla pudding

1 1/4 c. skim milk

3 oz. frozen orange juice concentrate, thawed

3/4 c. fat free sour cream

In a large bowl, beat pudding, milk and orange juice concentrate until well blended. Mix in sour cream. Fold in fruit (except bananas). Chill. Fold in bananas just before serving.

Yield: 12 servings (3P+)