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Double Cranberry Muffins

Prep Time:

15 min

Total Time:

42 min

Makes:

16 servings, one muffin each

What You Need

1-3/4 cups flour

1 cup plus 1 Tbsp. sugar, divided

4 tsp. CALUMET Baking Powder

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

3/4 cup fat-free milk

1 egg

1 tsp. grated orange zest

1/3 cup orange juice

2 Tbsp. plus 1 tsp. oil, divided

1 cup fresh or frozen cranberries, coarsely chopped

Make It

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.