Double Cranberry Muffins Makes 16 servings, one muffin each 1 3/4 cups flour 1 cup plus 1 tablespoon sugar, divided 4 teaspoons CALUMET Baking Powder 2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal, divided 3/4 cup fat-free milk 1 egg 1 teaspoon grated orange peel 1/3 cup orange juice 2 tablespoons plus 1 teaspoon oil, divided 1 cup fresh or frozen cranberries, coarsely chopped
PREHEAT oven to 375 degrees F. Combine flour, 1 cup sugar and baking powder in large bowl. Mix 1 cup cereal and milk in medium bowl; let stand 3 minutes. Add egg, orange peel, orange juice and 2 tablespoons 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 tablespoon sugar and 1 teaspoon oil. Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture. BAKE 22 minutes or until muffins are golden brown and wooden pick inserted in centers comes out clean. Cool in pan 5 minutes; remove to wire rack. Serve warm or cooled. 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. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
