Preheat oven to 400°F. Grease 12 medium muffin cups or line with paper liners; set aside. Mix cereal and milk in medium bowl; let stand 5 min. Add egg, sugar and oil; mix well. Combine flour, baking powder, cinnamon and salt in large bowl. Add cereal mixture; stir just until moistened. (Batter will be lumpy.)
Spoon batter evenly into prepared muffin cups, filling each cup 2/3 full.
Bake 25 to 30 min. or until golden brown. Serve warm.
Prepare as directed, using wheat bran flake cereal or raisin bran cereal.
Jumbo Bran Cereal Muffins
Mix batter as directed; spoon into 6 greased (6 oz.) custard cups. Sprinkle additional cereal over batter before baking, if desired. Bake at 400°F for 25 to 30 min. or until golden brown. Makes 6 muffins.
Double Cranberry Muffins
Substitute whole grain cereal flakes with cranberries and almonds for the POST FRUIT & FIBRE Cereal. Increase brown sugar to 1/2 cup and stir 1 cup cranberries, chopped, and 1 tsp. grated orange peel into egg mixture.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 muffin each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.