Yield: 12 muffins

2 1/4 cups crispy corn puffs (such as KIX cereal)

1/4 cup plus 1/3 cup packed brown sugar, divided

1 teaspoon ground cinnamon

1 tablespoon firm margarine

3/4 cup skim milk

1/4 cup canola or vegetable oil

2 teaspoons grated lemon zest (colored portion of peel)

1 egg

1 1/4 cups whole-wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup fresh or frozen blueberries (if frozen, don't thaw)

1. Preheat the oven to 400 degrees. Place paper liners in 12 standard-size muffin cups.

2. Place corn puffs in a food-safe plastic bag, seal the bag and crush cereal with a rolling pin or meat mallet.

3. To make the muffin topping, mix 2 tablespoons of the crushed cereal in a small bowl with 1/4 cup packed brown sugar and cinnamon. Cut in the margarine until crumbly. Set aside.

4. In a medium bowl, mix the remaining 1/3 cup brown sugar, milk, oil, lemon zest and egg. Stir in the remaining crushed cereal. Add flour, baking powder and salt; and mix just until just moistened. Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle with topping mixture.

5. Bake 20 to 24 minutes, until golden brown.

Per muffin: 170 calories; 6g fat; 1g saturated fat; 15mg cholesterol; 3g protein; 28g carbohydrate; 12g sugar; 4g fiber; 285mg sodium; 120mg calcium.

Recipe adapted from EatBetterEarly.com