Add a smear of low-fat cream cheese to these filling muffins and you’ve got breakfast to go. A word of caution: do not let the cereal mixture stand too long. The cereal will soak up all the moisture, the flour mixture will not incorporate well, and your muffins will be tough as well as rough looking.

1 cup white whole wheat flour
1/2 cup all-purpose flour
1/4 cup flax seed meal
1 Tbsp baking powder
1/4 tsp baking soda
3/4 cup cranberries
1/2 cup chopped pecans
1 1/2 cups Fiber One cereal
1 cup buttermilk
1/2 cup orange juice
2 tsp grated orange zest
1/3 cup honey
1 extra large egg, lightly beaten

1. Preheat oven to 400°.
2. Stir together the flours, flax seed meal, baking powder and soda. Toss in the cranberries and nuts; set aside.
3. In a large bowl, mix together the cereal, buttermilk, and orange juice. Let stand 10 minutes. Add the honey, egg, and orange zest. Mix very well.
4. Add the dry ingredients to the cereal mixture, stirring only until combined. Portion the batter evenly into 12 greased muffin tins.
5. Bake for 20 minutes or until golden brown.

Servings: 12