TOTAL TIME: 30 MAKES: 12 servings (1 muffin per serving)

INGREDIENTS

1 cup Grape-Nuts Cereal
1 cup fat-free milk
1-1/4 cups flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/2 cup chunky applesauce
1/2 cup firmly packed brown sugar
1/2 cup raisins
2 Tbsp. margarine, melted

DIRECTIONS

PREHEAT oven to 400ºF. Combine cereal and milk; let stand 3 min. Meanwhile, mix flour, baking powder, cinnamon and salt in large bowl; set aside. Beat egg in medium bowl. Add applesauce, sugar, raisins and margarine; mix well. Stir in cereal mixture until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) SPOON evenly into 12 (2-1/2-inch) muffin cups sprayed with cooking spray, filling each cup two-thirds full. BAKE 20 min. or until wooden toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly. Makes 1 dozen muffins.

TIPS & SUGGESTIONS

Storage Know-How:
Keep leftover muffins fresh by freezing them in a freezer-weight resealable plastic bag for up to 6 months. Thaw at room temperature, then reheat in microwave just before serving, if desired.

Substitute:
Prepare muffins as directed, substituting 2-1/4 cups Post Grape-Nuts Flakes for the 1 cup Grape-Nuts Cereal.

Nutrition Bonus:
Don't limit these low-fat muffins to breakfast. Enjoy them anytime of the day for a good source of iron from the fortified cereal.