1. Stir together flour, sugar, baking powder, salt and cinnamon. Cut cream cheese into 48 small pieces. Add to flour mixture, tossing to coat. Set aside.
2. In large mixing bowl, combine strawberries, oil and egg whites. Stir in KELLOGG'S ALL-BRAN cereal. Let stand about 5 minutes or until cereal softens. Beat well. Add flour mixture, stirring only until combined. Dot preserves on batter and lightly swirl through with knife. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
3. Bake at 400°F about 22 minutes or until lightly browned. Serve warm.
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