Oxmoor House JANUARY 2002
Preheat oven to 400°.
Combine cereal and milk in a large bowl, stirring well. Let stand 10 minutes.
Add sugar, oil, and egg to cereal mixture; stir well.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; add to cereal mixture, stirring just until moist. Gently fold in blueberries.
Place 12 paper liners in muffin cups; spoon batter into cups, filling three-fourths full. Bake at 400° for 18 to 20 minutes or until muffins spring back when touched. Remove from pans immediately; place on a wire rack.
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