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Double Cranberry Muffins

  • 16servings
  • 42minutes
  • 160calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C, E
MineralsCopper, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-3/4 cups flour

  2. 1 cup plus 1 Tbsp. sugar , divided

  3. 4 tsp. CALUMET Baking Powder

  4. 2 cups whole grain cereal flakes with cranberries and almonds , divided

  5. 3/4 cup fat-free milk

  6. 1 egg

  7. 1 tsp. grated orange zest

  8. 1/3 cup orange juice

  9. 2 Tbsp. plus 1 tsp. oil , divided

  10. 1 cup fresh or frozen cranberries , coarsely chopped

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 375°F. Combine flour, 1 cup sugar and baking powder in large bowl. Mix 1 cup cereal and milk in medium bowl; let stand 3 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.

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

  3. BAKE 22 min. or until muffins are golden brown and toothpick inserted in centers comes out clean. Cool in pan 5 min.; remove to wire rack. Serve warm or cooled.

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