Note 1:Original recipe used 2 Tbsp vegetable oil Note 2: Original recipe used 1 lg egg, lightly beaten Preheat oven to 375F. Grease a muffin pan with 2 1/2-inch-diameter cups with non-stick cooking spray. In a medium pan, heat milk to scalding; remove from heat and stir in cereal. Let mixture cool, then stir in bananas, sugar, oil and egg. Sift flour, baking powder, baking soda and salt into a large bowl. Add banana-cereal mixture. Stir until dry ingredients are moistened. Fill each muffin cup 2/3 full with batter. Bake 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Makes 12 muffins. Per muffin: 108 calories, 3g fat, 2g protein, 19g carbohydrates, 20mg cholesterol, 167mg salt. Entered into MasterCook by Reggie Dwork With permission from The San Jose Mercury News newspaper. NOTES : Cal 44.1 Total Fat 0.9g Sat Fat 0.1g Carb 8.4g Fib 0.3g Pro 1.2g Sod 147mg CFF 16.8% Posted to EAT-LF Digest by Reggie Dwork on Nov 02, 1998,