1 c. all-purpose flour
1/3 c. firmly packed brown sugar
1 tbsp. Calumet baking powder
1/2 tsp. salt
2 1/2 c. Post Fruit & Fibre Whole Wheat & Bran cereal or 2 1/2 c. Post Natural Bran Flakes or Natural Raisin Bran
1 c. milk
1 egg
1/3 c. oil

Mix flour, sugar, baking powder and salt. Combine cereal and milk in bowl. Let stand about 3 minutes; stir well. Add egg and oil; blend well. Add flour mixture, stirring just enough to moisten flour (batter will be thick).

Spoon into greased muffin pans, filling each 3/4 full. Bake at 400 degrees for 25 minutes or until golden brown. Serve warm or cool about 10 minutes; then split and spread with peanut butter and jelly or with Roangey cream cheese. Makes 10 to 12 muffins.

NOTE: For jumbo muffins, spoon batter into 6 greased (6 ounce) ovenproof glass custard cups. Sprinkle additional cereal over batter before baking, if desired. Bake 25 to 30 minutes. Makes 6 muffins.