Raisin Branana Muffins
Source: The California Raisin Marketing Board
Makes 12 muffins.

Make these scrumptious muffins on a weekend, freeze, then quickly reheat on workday mornings.

2 cups shredded bran cereal
1 cup milk
2 very ripe bananas, mashed
2/3 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1 1/4 cups California raisins
1/2 cup chopped nuts

Preheat oven to 400 F. In medium bowl, mix cereal, milk and bananas; let stand 10 minutes. In bowl, beat sugar and butter with electric mixer until light and fluffy. Add eggs; beat until smooth. Add flour, baking powder and salt; beat just until smooth. Stir in raisins, nuts and the reserved cereal mixture just until mixed. Spoon batter, dividing equally, into 12 greased or paper-lined 2-3/4 inch muffin cups. Bake about 20 minutes or until pick inserted into centers comes out clean. Remove to rack to cool slightly; serve warm. Muffins can be wrapped in heavy-duty aluminum foil and frozen up to 2 months.