let stand 2 minutes. Beat egg in 2 1/2-quart bowl; stir in buttermilk, oil and cereal mixture. Stir in remaining ingredients, all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan. About 1 dozen muffins;190 calories per muffin. *If using self rising flour, omit baking soda and salt.