Peanut Butter Banana Bran Muffins
|Whole wheat flour||1 Cup (16 tbs)|
|Bran cereal||1 Cup (16 tbs) (Not Flakes)|
|Baking powder||2 Teaspoon|
|Salad oil/Butter/margarine||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Mashed ripe bananas||1 Cup (16 tbs) (About 2 Medium-Size)|
|Chunk style peanut butter||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
In a small bowl, mix together flour, bran cereal, baking powder, and salt.
In a large bowl, beat oil with sugar to blend.
Add eggs, bananas, and peanut butter and beat until well mixed; add milk.
Stir dry ingredients into liquids just until moistened.
Spoon batter equally into 12 greased or paper-lined 2 1/2-inch muffin cups.
Bake in a 350° oven until well browned, about 30 minutes; remove from pan.
If made ahead, let cool, then wrap airtight and hold at room temperature up until the next day; freeze to store longer (thaw wrapped).
To reheat, follow preceding directions.