Low-Fat Muffins

• 1 cup wheat and barley cereal nuggets
• 1 cup fat-free milk
• 1-1/4 cups flour
• 1 Tbsp. CALUMET 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

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

cereal nuggets, milk, flour, baking powder, ground cinnamon, salt, egg, chunky applesauce, brown sugar, raisins, margarine

Taken from www.kraftrecipes.com/recipes/-21561.aspx (may not work)