"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Double Cranberry Muffins Recipe

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This recipe for Double Cranberry Muffins, by , is from Oh no! The Hubby is hungry!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauren Russell
Added: Tuesday, July 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-3/4 cups flour

1 cup plus 1 Tbsp. sugar, divided

4 tsp. 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:
Directions:
PREHEAT oven to 375F. 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.

 

 

 

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