Instructions: Preheat oven to 400F (200C). Grease 12 muffin cups or coat with cooking spray. In a medium-sized mixing bowl, stir mashed banana with brown sugar,
cereal, pineapple, including juice, butter, peel, and vanilla. Let mixture
soak for 5 minutes. Then, beat in eggs. Meanwhile, measure flour, skim-milk powder, baking powder, baking soda and salt into a large mixing bowl. Stir flour mixture with a fork until well mixed. Then, make a well in centre. Pour in cereal mixture, stirring just until combined.

Immediately spoon batter into muffin cups. Bake in center of 400F (200C)

oven until golden and a cake tester inserted into center of a muffin comes out clean, about 18 to 20 minutes. Remove from oven and let stand for 5 minutes. Then turn out onto a cooling rack. Serve warm. Store muffins in
a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate muffins or preferably freeze.

NOTES : Muffins

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