2 1/4 c. Raisin Bran cereal
1 1/2 c. low-fat milk (or skim)
2 tbsp. & 2 tsp. oil
1 egg
1 1/4 c. flour
1/4 c. brown sugar
3 tsp. baking powder
1/4 tsp. salt

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Mix cereal and milk in large bowl. Let stand until cereal is softened, about 5 minutes.

Beat in oil and egg. Mix remaining ingredients; stir into cereal mixture just until moistened. Divide batter evenly among cups. Bake until golden brown, 18- 25 minutes. Yield 12 muffins (muffins freeze well).

Each muffin = 1 bread exchange. 1/8 milk exchange. 1/2 fat exchange. 1 miscellaneous limited exchange.

Note: 2 muffins count as a complete breakfast and = breakfast protein exchange 1 bread exchange. 1/4 milk exchange. 1 fat exchange. 2 miscellaneous limited exchanges.