My culinary successes are few and far between, and therefore merit publishing!
However, the recipe I'm about to share is not mine. It came out in an upscale magazine some years ago. I clipped it and came across it recently when I had several very ripe bananas that I hated to throw away. My grandson, an extremely picky eater (I cannot emphasize that enough) LIKES/LOVES/EATS these muffins. We are all astounded and acknowledge the significance of that endorsement. So, here goes:
1/2 c butter or margarine, softened
1 cup sugar
3 medium ripe bananas, mashed
1/2 c buttermilk
1-1/2 c all-purpose flour
1-1/2 tsp baking soda
1/2 tsp salt
4 c Raisin Bran
1 c miniature semisweet chocolate chips
1/2 c chopped pecans
In a mixing bowl, cream butter and sugar. Add eggs, bananas and buttermilk. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in the cereal, chocolate chips and pecans. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350º for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
Pembina, North Dakota
She experimented by adding the gran cereal to a banana muffin recipe and also by replacing the chocolate chips and nuts with chopped dates.
I suspect it was the chocolate chips that won over our grandson, and every other tastee since!