HONEY OF A BANANA MUFFIN

1 1/2 cups bran cereal
3/4 cup half-and-half, regular or fat-free
1/2 cup unsalted butter, melted
1/3 cup honey (clover, tupelo or orange blossom)
1 cup mashed ripe bananas (about 3 small or 2 medium)
1 large egg, slightly beaten
1 1/4 cups unbleached, all-purpose flour or whole-wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt

Position a rack in the center of the oven, and heat oven to 375 degrees F. Lightly grease bottom and halfway up the sides of 12 standard-size muffin cups.

In a large bowl, stir together the bran cereal and half- and-half. Let stand 6 minutes. Stir in the butter, honey, bananas and egg.

In another bowl, combine the flour, baking powder and salt. Add the wet ingredients to the dry, and, with spatula, fold together gently just until moistened. Scoop the batter into the prepared muffin cups, filling them 2/3 full.

Bake 16 to 18 minutes or until lightly browned. Remove from pan immediately, and place the muffins on a wire rack to cool.

Makes 12 muffins
Adapted recipe by Bev Shaffer
Source: Cleveland Plain Dealer, April 18, 2007