I'll get back to you on the pictures.
My family used to look like this
|Granted there are no parents in this pic...|
|The morning of departure|
|Kiddo #1 and #3 off to USU|
So needless to say,
my grocery shopping looks a little different lately-
and I have a lot of bananas that end up looking like this
rather than this :)
I've been making a lot of things out of BANANA,
bread, muffins, cake, smoothies...
You get the idea right??
I decided to go a little crazy one day when I saw this cereal-
|Sorry for the fuzziness; it says Cinnamon Hazlenut|
for like a ZILLION years!
|Cranberry Almond Crunch|
a cereal with a name like that!
To borrow a phrase from Mary Poppins-
these were Practically Perfect in Every Way...
The second time I made them,
I made them in Jumbo Muffin Tins and
topped them with a chunky cinnamon streusel.
We took them to a school breakfast-
EVERYONE who ate them wanted to know where
I had gotten them and they were the first muffins gone
(this up against the HUGE Costco/Sam's Club Muffins
that are more of a dessert than a breakfast food)
You won't be disappointed
2 1/2 c. flour (I use a combination of wheat and white)
1 1/4 c. sugar
1 t. baking soda
1 box of Post Cinnamon Hazelnut Cereal
(Or Post Crunchy Pecans Cereal)
2 c. buttermilk
1/2 c. butter
2 ripe bananas, mashed
2 TBSP. maple syrup
1/2 tsp each, cinnamon & nutmeg
Beat eggs and buttermilk together & syrup.
Stir in melted butter.
In a separate bowl, combine flour, sugar, soda, cereal and spices.
Add milk mixture and stir with as few strokes as possible.
Bake at 350 for 20 minutes, adjusting cook time to size of muffin.
*** My littles request these to be made with chocolate chips-
which just makes them YUMMY TOO!!