PREPARATION:

1. Preheat oven to 400°F. Line 12 standard (2-1/2-inch) muffin pan cups with paper baking cups; set aside. Combine pecans and 1 tablespoon sugar in small bowl; set aside.
2. Combine cereal, buttermilk, prunes, apricots, egg whites and vanilla in medium bowl; stir until cereal is completely coated. Let stand 5 minutes.
3. Meanwhile, combine flour, remaining 1/3 cup sugar, baking powder, cinnamon and salt in large bowl. Make a well in center of flour mixture; add buttermilk mixture. Stir just until blended.
4. Spoon batter into prepared muffin cups. Sprinkle evenly with pecan mixture. Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack. Serve warm or at room temperature.