Nonstick cooking spray
2 cups high-fiber cereal such as
All-Bran
2 cups skim milk, heated until hot
(but not boiled)
3/4 cup all-purpose flour
1 cup white or standard whole-
wheat flour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon kosher salt
1/4 cup molasses
1/4 cup egg substitute or 1 egg,
slightly beaten
1/4 cup canola oil
1 teaspoon vanilla extract
2 medium bananas, mashed
3/4 cup dried currants

Preheat oven to 375 degrees. Spray 12 muffin cups with cooking spray or line with paper liners.
In a large bowl, combine cereal and milk. Let stand, stirring occasionally, about 15 minutes.
Meanwhile, in a medium bowl,
combine both flours, baking powder, soda, cinnamon, nutmeg and salt.
When the cereal mixture is ready, add molasses, egg substitute, oil, vanilla and bananas. Mix well. Add cereal
mixture to dry ingredients. Stir just until dry ingredients are moistened (batter will be lumpy).
Spoon batter into prepared cups. Bake 30 minutes or until tops spring back when pressed.
Remove muffins from pan. Cool slightly before servings.

Robin Davis