These are so good even my tomcat Jubal can’t resist them.  I have to set them outside to cool to keep him out of them.  I like to mix a double batch of the dry ingredients and keep half in a large zip-lock bag in the freezer for a quick batch - just add the wet ingredients.  These are a Saturday morning tradition around here - they’re easy to make up and pop in the oven while doing chores around the house.

2 ½ c flour
¾ C Splenda Brown sugar for baking
2 ½ t baking soda
½ t salt
1 t cinnamon
½ t freshly ground nutmeg
3 C Raisin Bran cereal
½ C All Bran or milled flax seed & soy cereal
½ C powdered buttermilk
2 C water
½ C oil (1/2 C applesauce may be substituted)
2 eggs, beaten
1 t vanilla
½ C chopped walnuts

• Pulse all dry ingredients in food processor until it appears coarse. May do in two batches if the processor bowl isn’t quite large enough. Add to a large mixing bowl.
• Pulse all the wet ingredients in the food processor until well blended.
• Create a well in the dry ingredients. Pour the wet ingredients into the center of the well, then fold the dry ingredients in, about 10 to 12 strokes. Do not over mix.
• Let mixture sit for at least 15 minutes, or it will keep for several weeks in a non-metal container in the fridge.
• Preheat oven to 400. Spray muffin tins with Pam, and fill 2/3 full with muffin mix.
• Bake at 400 degrees for 20 minutes.

Makes 24 muffins

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