Corn Flakes N' Banana Muffins
|All-purpose flour||1 1⁄4 Cup (20 tbs) (Around 300 milliliter)|
|Baking powder||1 Tablespoon (Around 15 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Cinnamon||1⁄2 Teaspoon (Around 2 milliliter)|
|Ground nutmeg||1⁄4 Teaspoon (Around 1 milliliter)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Lightly crushed corn flakes||2 Cup (32 tbs) (Around 500 milliliter)|
|Milk||1⁄3 Cup (5.33 tbs) (Around 75 milliliter)|
|Ripe bananas||3 Medium|
In a medium bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, brown sugar and crushed Corn Flakes.
In a large bowl, combine egg, milk and oil.
Stir in banana.
Add flour mixture and stir just until blended.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven at 375ºF/190ºC for 20 to 25 minutes or until lightly brown.
HINT: Freeze ripe bananas for later use.
Peel them and wrap in plastic wrap.
Store them in freezer bags.