Thursday, November 9, 2006

double cranberry muffins...yum!

1 3/4 cups flour
1 cup plus 1 Tbsp sugar, divided
4 tsp baking powder
2 cups Post Selects Cranberry Almond Crunch cereal, divided
3/4 cup fat free milk
1 egg
1 tsp grated orange peel
1/3 cup orange juice
2 Tbsp plus 1 tsp oil, divided
1 cup fresh or frozen cranberries, coarsely chopped

Preheat oven to 375 degrees. Combine flour, 1 cup sugar and baking powder in large bowl. Mix 1 cup cereal and milk in medium bowl; let stand 2 min. Add egg, orange peel, orange juice and 2 Tbsp. oil; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy) Gently stir in cranberries.

Crush remaining 1 cup cereal; mix with remaining 1 Tbsp sugar and 2 tsp oil. Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture.

Bake 22 min or until muffins are golden brown and toothpick comes out clean. Cool in pan 5 min; remove to wire rack. Serve warm or cool. Makes 16 servings, 1 muffin each.

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