Running with the breakfast theme that seems to be emerging in “One Teaspoon from Disaster” this month, here is surely something you’ve never tried before: Peanut butter and jam banana bran muffins.

How can I be so certain? I made it up.

It is, I am also certain, pretty tasty.

This muffin recipe calls for soggy bran cereal, bananas and some other stuff (see below). As far as the cereal, either flakes or those crunchy noodle-looking pieces are fine. For the bananas, however, don’t mash them too severely and don’t use overly ripe ones (meaning completely black as you would for banana bread.) The idea is to have little chunks of banana in each muffin.

When these come out of the oven, slice the muffins in the middle and spoon in some peanut butter and raspberry jam, pressing the muffin halves back together. Yum!

PB&J banana bran muffins
Ingredients:
2 C. bran cereal
2 C. skim milk, very hot
1 3/4 C. flour
2 ½ tsp. baking powder
¼ tsp. baking soda
3 tsp. cinnamon
½ tsp. nutmeg
¼ C. honey
1 egg
¼ C. olive oil
3 bananas, mashed
peanut butter
jam

Directions:
In a large bowl, combine cereal and hot milk, stirring until completely blended and smooth. Next, add honey, egg, oil vanilla and bananas; stir well. Next add in remaining dry ingredients. Bake in muffins tins (either lined with paper or greased) at 375 degrees for 25 to 30 minutes. Don’t forget the PB&J.