Cheerios Banana Raisin Muffins Recipes

CHEERIOS™ BANANA-RAISIN MUFFINS

Steps:

• Heat oven to 400° F. 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.

CHEERIOS BANANA RAISIN MUFFINS

Steps:

• Heat oven to 400°F
• 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.

BANANA-RAISIN MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or spray with cooking spray.
• Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or meat mallet. In large bowl, mix 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.

CINNAMON RAISIN MUFFINS

Steps:

• 1.Preheat oven to 400 degrees F (200 degrees C).
• 2.Stir together the flour, baking powder, salt, cinnamon and sugar and raisins in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• 3. If you're making mini muffins, bake it for at least 12 minutes. If making large muffins, bake it for at least 20-25 minutes.

BANANA RAISIN MUFFINS

Steps:

• Preheat oven to 375º degrees.
• In a large bowl add sugar, baking soda, salt, and flour. Stir well to combine dry ingredients.
• Add oil, milk, mashed bananas and vanilla, mix just until flour is moistened. Fold in raisins.
• Using a non-stick muffin pan or muffin papers, fill muffin cups approximately 2/3 full with batter.
• Bake for approximately 15-20 minutes or until golden brown. Remove from pan and let cool.

BANANA-RAISIN MUFFINS

Steps:

• Heat oven to 400°F 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.

BANANA RAISIN MUFFINS

Steps:

• Preheat oven to 375º F.
• Measure sugar, baking soda, salt and flour into a bowl. Stir well to combine ingredients.
• Add oil, milk, mashed bananas and vanilla; mix just until flour is moistened.
• Fold in raisins.
• Use a non-stick muffin pan, or muffin papers. Fill muffin cups 2/3 full with batter.
• Bake 15-20 minutes or until golden brown. Remove from pan right away.

CARROT RAISIN MUFFINS

Steps:

• In large bowl, stir together all purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt.
• In a separate bowl, stir together milk, molasses, butter and egg.
• Pour over dry ingredients and stir just until moistened.
• Spoon into 10 greased or paper lined muffin cups, filling three quarters full.
• Bake in centre of 375 degree oven for about 20 minutes or until tops spring back when lightly pressed.
• Let cool in pan for 10 minutes.
• Remove to rack and let cool completely.
• Topping-----------.
• In small bowl, beat cream cheese with sugar until fluffy, spread over cooled muffins.