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. Nutrients per muffin: 4.8g protein, 5g fat, 34.1g carbos, 193 cals. Contains a moderate amount of dietary fibre. By: Bonny Cross, Chatelaine Magazine, April 1996 Prep time: 15mins Baking time: 18mins Posted to EAT-L Digest 20 Sep 96 Date: Sat, 21 Sep 1996 12:41:09 +0700 From: Serene Ong