In large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cereal and raisins.
In 2 cup glass measure, blend together orange juice, orange rind and vegetable oil; add to dry ingredients.
Blend until moistened.
Fill paper-lined, microwave-safe muffin cups 1/2 full with batter.
Microwave at HIGH (10) 2 to 3 minutes.
Repeat with remaining batter.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 11 to 13 minutes.