1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, combine cereal and milk . Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve greased 2 1/2-inch muffin pan cups coated with cooking spray.
4. Bake in oven at 200°C (400°F) for about 25 minutes or until muffins are golden brown. Serve warm.
Variations : Molasses: Decrease milk to 1/2 cup. Add 1/2 cup molasses to cereal with milk. Omit sugar. Follow directions above.
Toasted Cinnamon: Split cooled muffins in half cross-wise. Spread cut surface liberally with butter. Sprinkle with mixture of 1/2 cup sugar and 2 tablespoon cinnamon. Place buttered side up on broiler rack. Toast under broiler for 2 to 3 minutes or until bubbly and brown.
YIELD: 12 muffins
PER SERVING (1 muffin): 170 Calories 7 g Fat 26 g Carbohydrate 3 g Dietary Fibre 4 g Protein
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.