Cherry Muffins

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup crushed spoon-size Shredded
    Wheat- n-Bran cereal
1/2 cup finely chopped pecans or walnuts
2 large eggs
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

In a large bowl, combine flour, sugars, baking soda, baking powder, salt and cinnamon; mix well. Stir in crushed cereal and nuts. In another bowl, lightly beat eggs. Add oil and vanilla extract. Add egg mixture and cherry pie filling to dry ingredients. Stir gently until mixed. Fill paper-lined or greased muffin cups about 2/3 full. Bake at 375 degrees F for 25 to 30 minutes or until wooden pick inserted in center comes out clean.

Yields 24 regular or 8 jumbo muffins.