Raisin Bran Muffins

(Makes about 20 muffins from Martha Stewart)

3 c raisin bran cereal
1 1/2 c milk
1 c whole wheat flour
1 c. white flour
4 tsp baking bowder
1 tsp cinnamon
1/2 tsp salt
1/2 c oil
2 eggs, slightly beaten
1/2 c packed brown sugar

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1. Preheat oven to 400. Lightly oil about 20 muffin tins, or use paper liners. 
2. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
3. Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. 
4. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.