Title: Blueberry-apple muffies
 Categories: Muffins
      Yield: 20 Servings
 
      1 c  Flour
      1 ts Baking powder
    1/2 ts Baking soda
    3/4 ts Ground cinnamon
    1/4 ts Salt
    1/3 c  Sugar
      1 ea Large egg
    1/4 c  Low-fat buttermilk
      3 tb Butter, melted
    1/2 c  Minced unpeeled tart apple
    3/4 c  Blueberries, fresh or frozen
 
  Combine dry ingredients in 1-quart mixing bowl. Mix well. Add egg,
  buttermilk, butter and minced apple to bowl. Stir to combine
  (disregard any small lumps). Gently stir in blueberries. If
  blueberries are frozen, bake batter immediately. Otherwise, chill
  batter until thickened, covered airtight, at least 2 hours or
  overnight. Drop 2 TBS chilled batter, 2 inches apart, onto greased
  baking sheets. Sprinkle with more cereal, if desired. Bake in center
  of 425-degree oven until tops have taken slight tinge and edges are
  very lightly browned, about 7-8 minutes, rotating pans if browning
  irregularly. Do not overbake. Cool on racks. Makes 20 (3- inch)
  muffies.