Bran Muffins

<p>Heat oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.</p>

<p>Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with the bottom of a small saucepan, to crush cereal into fine crumbs.</p>

<p>In a medium bowl, stir the crushed cereal, milk, raisins, and vanilla until well mixed. Let stand about 5 minutes or until the cereal has softened and most of the milk has been absorbed. Beat in the oil and egg with a fork.</p>

<p>In another medium bowl, stir the flour, brown sugar, baking powder, salt, and cinnamon until well mixed. </p>

<p>Stir flour mixture into cereal mixture just until the flour is moistened (batter will be lumpy). </p>

<p>Divide batter evenly among muffin cups.</p>

<p>Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in the pan about 5 minutes, then remove from the pan to a cooling rack. Serve warm, if desired. Makes 12 muffins.</p>