Instructions

1. Preheat oven to 400°F. Line 6 cups of a standard muffin tin with paper liners.
2. In a bowl, combine cereal with milk; let stand until softened, about 5 minutes.
3. In another bowl, whisk together both flours, baking powder, cinnamon, and salt. Stir oil, egg, and brown sugar into cereal mixture, then fold in flour mixture.
4. Divide batter evenly among lined cups. Bake, rotating tin halfway through, until golden brown and a cake tester inserted into the centers comes out clean, 20 to 25 minutes.
5. Cool in tin 5 minutes, then turn out muffins onto a wire rack to cool completely. Serve warm or at room temperature.
6. Muffins can be stored up to 3 days at room temperature, or frozen up to 3 months, in a large resealable plastic bag; thaw at room temperature and warm in the oven before serving.