Double Cranberry Muffins
1-3/4 cups 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 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 375Â°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.
Pairs Well With
It's what we are having to breakfast tomorrow at my house!!