PREHEAT oven to 425°F. 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.
KRAFT KITCHENS TIPS
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
RECIPE COURTESY OF KRAFT FOODS
