Set your oven to 350 degrees F and grease your muffin tins well, set aside.
Mix together the flour and wheat germ (or flax) and make a hole in the middle, for the wet ingredients to go.
Mix together the eggs, melted butter, sugar, banana, vanilla, nuts, and raisins and pour into the center of the dry ingredients. Stir just until blended.
Spoon into muffin cups. You can fill almost to the top as these muffins don't rise much. Bake approximately 20-30 minutes, or until browned. Cool on a cooling rack for a few minutes and then enjoy plain or with a little butter.
These freeze very well and are great to have on hand for a quick breakfast. I buy bananas that are very ripe and freeze them for these muffins. They can be thawed for 1 minute in the microwave and work great.
| Servings: | 16 muffins |
| Time: | 10 Minutes Preparation Time 20-30 Minutes Cooking Time |
By CDC from FL
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(Archived Feb 14, 2011)Breakfast Muffins
*Combine the dry ingredients in this recipe the night before. In the morning, add the remaining items, fill the muffin cups and pop them in the oven. Brown sugar, cinnamon and pecans give these muffins their coffee cake-like flavor
Yield: 1 dozen
By Trudy from Springfield, IL
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