Instructions: Preheat oven to 400 degrees.

In a medium bowl, mix cereal, milk, and bananas; let stand 10 minutes.

In another bowl, beat sugar and butter until light and fluffy with electric mixer. Add eggs; beat until smooth. Add flour, baking powder, and salt; beat just until smooth. Stir in raisins, nuts, and the reserved cereal mixture just until mixed. Spoon batter, dividing equally, into 12 greased or paper-lined 2 3/4-inch muffin cups; bake about 20 minutes until pick inserted into centers comes out clean. Remove to rack to cool slightly; serve warm. Muffins can be wrapped in heavy-duty aluminum foil and frozen up to 2 months.

This recipe yields 12 muffins.

Comments: Make the scrumptious muffins on a weekend; freeze, then reheat on workday mornings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.