by Verlie Cox
1 cup All Purpose Flour
1 cup fresh Bananas; 2-3 packed
1/3 cup Granulated Sugar
¼ cup Crisco Oil
2 tsp Baking Powder
1 large Egg
½ tsp Table Salt
¼ cup Milk
3 cups Corn Chex; crushed into 1 cup
Preheat oven to 400°. Combine and sift flour, sugar, baking powder and salt into a large bowl, then stir in Corn Chex. In separate bowl, combine bananas, oil, eggs, and Milk, and mix well until ingredients are well blended. Add banana mixture to dry ingredients and stir until moistened. Fill greased muffin pan, each cup ⅔’s full.
Bake 15-20 minutes or until wooden toothpick comes out clean, from center of muffins.
12 muffins
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