Double Cranberry Muffins Prep Time: 15 min Total Time: 42 min Makes: 16 servings, one muffin each 1-3/4 cups flour 1 cup plus 1 Tbsp. sugar, divided 4 tsp. CALUMET 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°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. 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. 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. Kraft Kitchens Tips Variation - Double Blueberry Muffins Substitute POST SELECTS BLUEBERRY ALMOND CRUNCH Cereal for the cranberry cereal and fresh or frozen whole blueberries for the chopped cranberries
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