1/2 c. all-purpose flour
3 tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/3 c. fresh or frozen blueberries
1 1/2 c. Kellogg's Raisin Bran cereal
1/2 c. mashed, ripe banana (about one lg. banana)
2 tbsp. skim milk
2 egg whites
1 tbsp. vegetable oil
3 tbsp. chopped walnuts, divided
1/4 tsp. nutmeg
Paper liners
Microwave muffin-pan cups

1. Stir together flour, sugar, baking powder, salt and spices. Set aside.

2. In large mixing bowl, combine cereal, mashed banana and milk. Let stand 3 minutes or until cereal softens. Add egg whites and oil, mix well. Add flour mixture, stirring only until combined. Set aside 1 tablespoon chopped walnuts. Fold remaining walnuts and blueberries into batter. Line 6 microwaveable muffin pan cups with two paper liners each. Spoon batter evenly into muffin-pan cups. Sprinkle reserved 1 tablespoon walnuts over tops of muffins.

3. Microwave at high (100%) for 3 minutes, rotating pan 1/2 turn after 1 1 1/2 minutes. Place pan on cooling rack; let stand 5 minutes. Lift muffins from muffin-pan cups. Serve warm. Yield: 6 muffins. Make a second batch of muffins and freezing for later use. Simply reheat them in the microwave oven.

1 muffin contains: 160 calories, 5g protein, 26g carbohydrate, total fat 5g, saturated fat 1g, cholesterol 0mg, dietary fiber 2g, sodium 215g.