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.

Rice Pudding

Prep Time: 1 hour

Makes 6-8 servings

1 1/2 cups
1 cup uncooked regular long-grain rice
1/4 tsp. salt
2 cups whole milk
1 tbsp. unsalted butter
1 tsp. vanilla extract
1 tbsp. granulated sugar
1 almond
cinnamon-sugar mixture (optional garnish)

BRING water to a boil in a medium saucepan over medium-high heat. Stir in the rice and salt. Cover the pot, reduce the heat and simmer for 20 minutes.

ADD milk, cover loosely and cover until milk has been absorbed, about 40 minutes. (You may stir the rice a bit, but over-blending will make your rice pudding turn out more like porridge).

STIR in the butter, vanilla and sugar. Put the almond in the pudding.

SERVE in small bowls with the cinnamon-sugar mixture in a shaker on the side.