Instructions: 1. Mix cereal and buttermilk in large bowl with fork; beat in brown sugar and oil. Stir in remaining ingredients except eggs, all at once, just until flour is moistened. Use immediately as directed below, or cover tightly and refrigerate up to 4 days.

2. For 6 muffins, place 1 cup of the batter in medium bowl; beat in 1 egg. Cover tightly and refrigerate remaining batter. Line 6-cup muffin ring with paper baking cups. Fill each cup with scant 1/4 cup batter.

3. Microwave uncovered on high 2 to 4 minutes, rotating ring 1/4 turn every minute, until tops are almost dry and wooden pick inserted in centers comes out clean. (Parts of muffins may appear slightly moist but will continue to cook while standing.)

4. Immediately remove muffins from ring. Let stand uncovered on wire rack 2 minutes. Serve warm. Repeat with remaining batter and eggs. 18 MUFFINS;

NOTES : easy

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