Double Cranberry Muffins

from: kraftfoods.com

Prep Time: 15 minutes
Total Time: 42 minutes
Makes 16 muffins




1 3/4 cup flour
1 cup plus 1 tbsp. sugar, divided
4 tsp. baking powder
2 cups cranberry almond crunch cereal, divided
3/4 cup 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. Combine flour, 1 cup sugar and baking powder in a large bowl. Mix 1 cup cereal and milk in a medium bowl; let stand 3 minutes. Add egg, orange peel, orange juice and 2 tbsp. oil. Mix well. Add flour mixture and stir until just moistened. (Batter will be lumpy). Gently stir in cranberries.

CRUSH remaining 1 cup of cereal; mix with remaining 1 tbsp. sugar and 1 tsp. oil. Spoon batter evenly into muffin cups. Top with cereal mixture.

BAKE for 22 minutes or until muffins are golden brown and toothpick inserted comes out clean.

COOL in pan for 5 minutes. Remove to wire rack. Serve warm or cool.