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!! =)