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
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|Serving Size: 1 Muffin (135g)|
|Recipe Makes: 12|
|Calories from Fat: 77 (26%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 187.8mg||58 %|
|Sodium 492.5mg||17 %|
|Potassium 387.1mg||10 %|
|Total Carbohydrate 46.5g||14 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 43.3g|
|Protein 10.5g||15 %|
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Calories per serving: 292
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