YOUR FAVORITE CEREAL MUFFINS

"Use any cereal in your cupboard for these wholesome stir-together muffins."

2 cups all-purpose flour
1/2 cup granulated or brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup milk
1 egg
1 teaspoon vanilla
1/3 cup butter, melted (or vegetable oil)
1 medium apple or pear
1/2 cup raisins (optional)
2 cups dry cereal (such as bran or cornflakes, Fruit & Fibre, Honey Bunches of Oats, Rice Krispies, muesli, or granola)

Preheat oven to 375 degrees F. Grease 12 muffin cups or line with paper cups.

In a large mixing bowl, use a fork to stir flour with sugar, baking powder, cinnamon, nutmeg and salt. Make a well in center; set aside.

In small bowl, whisk milk with egg and vanilla. Whisk in butter. Pour milk mixture into center of dry ingredients and stir just until combined.

Peel apple, if you wish, and coarsely chop. Stir apple, raisins, if using, and cereal into batter. Place batter in muffin cups. Batter may be mounded above top of pan.

For an attractive finish, sprinkle muffin tops with additional cereal or cinnamon sugar.

Bake in center of preheated oven for 25 to 30 minutes or until a toothpick inserted into center of a muffin comes out clean. Remove muffins from pan and cool on a wire rack.

Serve right away or place in a plastic bag and refrigerate for up to 3 days or freeze. Muffins can be quickly thawed in the microwave.

MUFFIN FLAVOR BOOSTERS:
- Jazz up any muffin by stirring grated orange peel, chopped dried apricots, finely chopped cranberries or slivers of crystallized ginger into the batter.

-For a fast flavor boost, use 1/2 teaspoon of rum or almond flavoring in place of the vanilla usually called for.

Yield: 1 dozen
Source: Chatelaine Magazine, February 1994