Have you heard of Wheatena? I hadn't either until last year during one of my Weight Watcher meetings when a fellow member was talking about a different option for breakfast. The following week I looked for it and now I'd like to recommend it to you as a different option for breakfast. I love the nutty flavor, and just like oatmeal, you can mix in whatever you'd like; dried fruit, diced fresh fruit, nuts...

Or you could make muffins, these muffins. While I may have erased some of the benefits of eating this cereal, I still feel better eating these for breakfast rather than these Banana Chocolate Chip Muffins (this doesn't mean I still won't eat one for breakfast every now and then!).

This recipe originally called for orange flavors, but I have a lot of grapefruit that I'm looking to use up and I thought the tartness of grapefruit would balance the honey and brown sugar. It sure did. While the grapefruit flavor is just barely present, I wasn't disappointed because the nuttiness released from baking won me over!

Here is what you'll need:

• 1 cup Wheatena
• 1 cup all purpose flour
• 1/4 cup packed light brown sugar
• 1 tsp baking soda
• 1 tsp grated grapefruit peel (from ~1 grapefruit)
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 dark honey
• 1/2 cup grapefruit juice (from ~1/2 grapefruit)
• 1/2 cup vegetable oil
• 1 egg

Preheat oven to 400F. Place cupcake papers in a 12-cup muffin pan and set aside.

In a mixing bowl, combine dry ingredients. In a separate bowl, combine remaining ingredients.

Add wet ingredients to dry ingredients and stir until just moistened.

Evenly divide batter into muffin pan using a 1/4 cup measuring cup (it's actually just a little less than 1/4 cup each muffin).

Bake 15 minutes or until browned on top. Allow the muffins to cool in the pan for 5 minutes. Remove and serve warm. Makes 12 muffins.

Source: Adapted from Wheatena