Banana-Cranberry Spice Muffins

A few weeks ago, our local supermarket had Fiber One on sale for buy-one-get-one-free. Well, since one serving of this stuff provides enough fiber to last you for something like, 5 days, I thought, "This might be a good thing."

So we bought one box of the Raisin Bran Roughage, and one box of the original Fiber One cereal. You know, the kind that looks like cat chow or rabbit pellets. I've never liked this stuff, but had heard that you could hide it in baked goods. So, I went to the Fiber One website and found a recipe for Banana-Cranberry Spice Muffins.


These muffins rock, and not just your colon! They actually taste really good! They stay moist for days, they're incredibly healthy, and they're a cinch to make. They're even better than my Hippy Muffins.

So, eat up you hippies!

Banana-Cranberry Spice Muffins
Recipe Source: Fiber One website

1 cup Fiber One® original bran cereal
1 egg
3/4 cup fat-free (skim) milk
3 tablespoons vegetable oil
1 cup mashed ripe bananas (about 2 medium)
1 1/4 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sweetened dried cranberries

Heat oven to 350°F (the original recipe stated 400°, but I found that to be too hot and would burn the muffins). Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed; beat in bananas. Stir in cereal; let stand 5 minutes.

Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack.