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• 1 1/4 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) ground cinnamon
• 1 cup(s) old-fashioned or quick-cooking oats, uncooked
• 1/3 cup(s) nonfat (skim) milk
• 2/3 cup(s) applesauce, unsweetened or 1 cup shredded apple and 1/3 cup juice (lemon, apple, or other)
• 1/4 cup(s) packed brown sugar
• 1/4 cup(s) molasses
• 2 tablespoon(s) oil
• 1 large egg
• 3 medium carrots, shredded (1.5 cups)
• 1/2 cup(s) raisons

1. Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups or line cups with fluted paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon; stir in oats. In medium bowl, with fork, mix milk, applesauce, brown sugar, molasses, oil, and egg until blended; stir in carrots and raisons. Add applesauce mixture to flour mixture; stir just until flour is moistened (batter will be lumpy).  Can add more milk if needed.
3. Spoon batter into prepared muffin-pan cups. (Muffin cups will be full.) Bake 18 to 23 minutes or until toothpick inserted in center of a muffin comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

•    1-3/4 cups flour
•    1 c plus 1 T. sugar, divided
•    4 tsp. Baking Powder
•    3/4 cup fat free milk
•    1 egg
•    1 tsp. grated orange peel
•    1/3 cup orange juice
•    2 T. plus 1 tsp. oil, divided
•    1 cup fresh or frozen cranberries, coarsely chopped
•    2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal, divided
PREHEAT oven to 375°?F. Combine flour, 1 cup sugar and baking powder in large bowl. Mix 1 cup cereal and milk in medium bowl; let stand 3 min. Add egg, orange peel, orange juice and 2 Tbsp. oil; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in cranberries. CRUSH remaining 1 cup cereal; mix with remaining 1 Tbsp. sugar and 1 tsp. oil. Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture. BAKE 22 min. or until muffins are golden brown and toothpick inserted in centers comes out clean. Cool in pan 5 min.; remove to wire rack. Serve warm or cooled.

•    1/4 cup milk
•    1/4 cup vegetable oil
•    1 egg, beaten
•    1 1/2 cups Raisin Bran cereal
•    1 cup flour
•    2/3 cup plus 1 tablespoon sugar, divided
•    2 teaspoons baking powder
•    1/2 teaspoon ground cinnamon, divided
•    1 tablespoon margarine, melted
Preheat oven to 400 degrees.  Grease or paper line 12 2 1/2 muffin cups.  Combine milk, oil and egg in bowl.  Stir in cereal, let stand 10 minutes.  Stir to break up cereal.  Combine flour, 2/3 cup sugar, baking powder, and 1/4 teaspoon cinnamon in separate bowl.  Add cereal mixture all at once to flour mixture, stirring just until moistened.  Divide evenly among prepared muffin cups.  Bake 20-25 minutes or until tester inserted in center comes out clean.  Remove from pan.  Combine remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon.  Brush muffins with margarine and sprinkle with cinnamon/sugar mixture.  Serve warm.  Makes 12.