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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 5 |
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Haven't tried these yet - but will soon. You can use frozen cranberries. Ingredients:
1 3/4 cups flour |
1 cup sugar, divided |
1 tablespoon sugar, divided |
4 teaspoons baking powder |
2 cups cranberry almond crunch cereal, divided |
3/4 cup nonfat milk |
1 egg |
1 teaspoon grated orange peel |
1/3 cup orange juice |
2 tablespoons oil, divided |
1 teaspoon oil, divided |
1 cup fresh cranberries, coarsely chopped |
Directions:
1. Preheat oven to 350°F
2. Combine flour, 1 cup sugar and baking powder in large bowl.
3. Mix 1 cup cereal and milk in medium bowl; let stand 3 minute
4. Add egg, orange peel, orange juice and 2 tablespoons oil; mix well.
5. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
6. Gently stir in cranberries.
7. Crush remaining 1 cup cereal; mix with remaining 1 tablespoons sugar and 1 teaspoons oil.
8. Spoon batter evenly into 16 paper-lined medium muffin cups.
9. Top with cereal mixture.
10. Bake 22 minute or until muffins are golden brown and toothpick inserted in centers comes out clean.
11. Cool in pan 5 min.; remove to wire rack.
12. Serve warm or cooled.
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