Monday, March 18, 2013
Banana Oat Cheerios Muffins sounded like a great recipe to make. So I decided to give it a try. I've seen many variations of this recipe on the Internet, as well as in books. I had picked up a Pillsbury cookbook from the library and found this recipe. Since I love muffins, and since I had some leftover (okay, actually a lot of) Cheerios left, I thought this would be a great opportunity to try it out.
- 2 cups Cheerios Cereal (regular)
- 1 1/4 cups All Purpose Flour
- 1/3 cup Brown Sugar, packed
- 1 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1 cup Bananas, mashed, very ripe
- 2/3 cup Skim Milk
- 3 tablespoons Vegetable Oil
- 1 Egg White
- Heat oven to 400 degrees. Spray 12 regular size muffin cups with cooking spray or grease bottoms only if muffin 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 large bowl, stir together cereal, flour, brown sugar, baking powder and baking soda. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
- Bake 18-22 minutes or until golden brown. Use a toothpick to test if completely baked.
Taste & Impression
This recipe was taken verbatim from the Pillsbury Cookbook. Nothing was altered or changed. So what I will describe is my impression of how I feel these muffins tasted.
- Not salty at all. In fact, it was not salty and that's a great thing (for me)
- Not at all sugary. In fact, it *could* use a bit more sweetness or flavor. But I'm not saying that there isn't any flavor at all here.
- Really subtle banana flavor. Which is good (or bad) depending how you think of it. You may want to add more bananas for more flavor
All in all, I liked this muffin. I would definitely make it again and make some alterations to the recipe for my needs and taste. I recommended it to anyone who wants an easy muffin recipe that doesn't require a ton of ingredients.