Double Cranberry Muffins
Prep Time: 15 mins.
Cook Time: 40 mins.
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy Ingredients1 3/4 cup 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
Directions
Preheat oven to 375 degrees.
Combine flour, 1 cup sugar and baking powder in large bowl.
Mix 1 cup cereal and milk in medium bowl; let stand 3 mins.
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 mins. or until muffins are golden brown and toothpick inserted in centers come out clean.
Cool in pan 5 mins.; remove to wire rack.
Serve warm or cooled.
Yield: 16 servings
Serving size: 1 muffin
Calories 160, total fat 3g, saturated fat 0g, cholesterol 15mg, sodium 150mg, carbohydrate 31g, dietary fiber 1g, sugars 16g, protein 3g, vitamin A 2%DV, vitamin C 2%DV, calcium 8%DV, iron 6%DV.
Substitute option: blueberry variety- Post Selects Blueberry Almond Crunch cereal and fresh or frozen blueberries.
(This recipe was contributed by an Edward registered dietitian.)
|
|---|
|
