Double Cranberry Muffins

By á-2421

Ingredients

• 1 ¾ cups flour
• 1 cup plus 1 T sugar divided
• 4 tsp baking powder
• 2 cups Post Selects Cranberry Almond Crunch Cereal, divided
• ¾ cup skim milk
• 1 egg
• 1 tsp grated orange peel
• 1/3 cup orange juice
• 2 T plus 1 tsp oil, divided
• 1 cup fresh or frozen cranberries, coarsely chopped

Preparation

Step 1

Preheat oven to 375. 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 T 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 T sugar and 1 tsp oil. Spoon batter evenly into 12 paper-lined muffin cups. Top with cereal mixture. Bake 25 minutes or until muffins and golden brown and toothpick inserted in centres come out clean. Cool in pan 5 minutes. Remove to wire rack. For variation, use fresh blueberries and Post Selects Blueberry Almond Crunch Cereal instead of cranberries.