1 c. regular rolled oats
1 c. All-Bran cereal
1 c. skim milk buttermilk
2/3 c. packed brown sugar
1/2 c. vegetable oil
2 eggs
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. lemon peel
1/2 tsp. baking soda
1/2 tsp. salt

Combine oats, cereal and buttermilk in a large bowl. Blend in brown sugar, oil and eggs. Stir in remaining ingredients, mixing until just moistened. Spoon batter into paper-lined muffin cups or custard cups, filling half full.

Microwave at HIGH uncovered:

1 muffin - 30 to 45 seconds

3 muffins - 1 to 1 1/4 minutes

6 muffins - 2 to 2 1/2 minutes

Refrigerate unused batter for up to a week.