GroshLink

Family favorites originally posted by Theresa in the form of notes on Facebook.

Trail Mix Muffins

2 1/4 c. flour
1 c. granola cereal w/o raisins
3/4 c. packed brown sugar
2 t. baking powder
1/2 t. salt
2 eggs
1 c. milk
3/4 c. vegetable oil
1 t. vanilla
1/2 c. semisweet chocolate chips
1/2 c. chopped dry roasted peanuts
1/2 c. raisins
1/2 c. chopped dried apricots

Combine flour, cereal, brown sugar, baking powder and salt. In another bowl, beat the eggs, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the chips, peanuts, raisins and apricots.

Fill greased or paper-lined muffin cups three fourths full. Bake at 375 for 15-18 min. or until a toothpick comes out clean. Cool for 5 min. before removing from pans to wire racks. Yield: about 1 1/2 dozen.

(I've never made these exactly as the recipe is written. I just use whatever I have on hand.)

Blueberry-Banana Bread

Heat oven to 350. In a large bowl, combine 2 1/2 c. flour, 1 c. sugar, 2 t. baking powder, 1/2 t. baking soda, 1/2 t. salt. In a bowl, combine 1 1/2 c. mashed bananas, 1/4 c. fat-free buttermilk, 2 T. lemon juice, 2 T. canola oil, 2 large egg whites, 1 large egg, and 1 t. grated lemon zest. Stir into flour mixture, then stir in 1 c. blueberries. Pour batter into loaf pan coated with cooking spray; bake 1 hour. Cool in pan on wire rack 15 min.; invert; invert again. Cool 10 min. In a bowl, combine 1/2 c. confectioners' sugar, 2 t. lemon juice, and 1/2 t. grated lemon zest. Spread over top of loaf; cool completely.

(I guess these aren't technically muffins. But they are really good!)