This is a great recipe because it is delicious, healthy and there is no waste. You can keep the batter covered in the refrigerator for up to 6 weeks. That means you can get up in the morning and while you are getting cleaned up you can be baking a batch of muffins for breakfast.
Yield: 24 Servings
Prep: 10 min
Bake: 50 min
Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
3 medium ripe bananas, mashed
1/2 cup buttermilk
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
4 cups raisin bran
1 cup miniature semisweet chocolate chips
1/2 cup chopped pecans
Directions
- In a large bowl, cream butter and sugar until light and fluffy.
- Add the eggs, bananas and buttermilk. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened.
- Fold in the cereal, chocolate chips and pecans.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen.
Nutrition Facts:
- 1 serving (1 each) equals 199 calories, 9 g fat (4 g saturated fat), 28 mg cholesterol, 238 mg sodium, 31 g carbohydrate, 3 g fiber, 3 g protein.
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