Mini Cinnamon Breakfast Muffins

Mini Cinnamon Breakfast Muffins
 
Serves: 36
Ingredients
  • 2 c. Shurfine Good Choice Cinnamon Cereal, crushed
  • ½ c. ripe banana (1 large), mashed
  • ½ c. water, boiling
  • 1 c. Shurfine Milk
  • 1 large Shurfine Egg, lightly beaten
  • ⅔ c. Shurfine Sugar
  • ⅓ c. Shurfine Butter, melted
  • 1-1/2 c. Shurfine Flour
  • 1-1/4 t. Shurfine Baking Soda
  • ¼ t. salt
Instructions
  1. Heat oven to 350°F.
  2. Spray miniature muffin tin cups with non-stick cooking spray.
  3. In a small bowl, combine crushed cereal, banana and water; set aside 5 minutes to soften.
  4. In medium bowl, beat by hand milk, egg, sugar and butter. Mix in flour, baking soda and salt.
  5. Add cereal and banana mixture and stir ONLY until combined; do not over mix batter.
  6. Fill muffin cups 3?4 full. Bake 17-18 minutes. Remove from oven and cool in pan 1 minute.
  7. Remove muffins and place on cooling rack. Serve warm or room temperature.