Whole Grain Wheat, Raisins, Wheat Bran, Sugar, Wheat Flour, Malted Barley Flour, Salt.Vitamins and Minerals: Reduced Iron, Niacinamide, Zinc Oxide (Source of Zinc), Vitamin B6, Vitamin A Palmitate, Riboflavin (Vitamin B2), Thiamin Mononitrate (Vitamin B1), Folic Acid, Vitamin B12, Vitamin D.
Preheat oven to 425degF. Mix flour, sugar, baking powder and cinnamon in large bowl; set aside. Beat egg, milk, applesauce and oil in small bowl with wire whisk until well blended. Stir in cereal; let stand 5 min. Add to flour mixture; stir just until moistened (batter will be lumpy). Stir in apples and walnuts. Spoon batter evenly into 12 greased or paper-lined medium muffin cups.Bake 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min.Variation: Prepare batter as directed, stirring in only 1/2 cup of the walnuts. Spoon into muffin cups as directed; sprinkle with remaining 1/4 cup walnuts. bake as directed. Make ahead; Bake muffins as directed; cool completely. Wrap individually in plastic wrap, then place in freezer-style resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving. Make it easy: Use an ice cream scoop to scoop the batter into the muffin cups.
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