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Cranberry-Almond Muffins Recipe

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This recipe for Cranberry-Almond Muffins is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C whole bran cereal
1 C plain yogurt
1/2 C lowfat milk
1 1/4 C flour
3 t baking powder
1/4 t salt
1 t ground cinnamon
1/2 C sugar
1 egg
1/4 C vegetable oil
1 3oz. pkg. dried cranberries



Topping:

1 T sugar
1/4 t cinnamon
1/4 C sliced almonds
Directions:
Directions:
Yield: 12-16 muffins
Preparation Time: 30 minutes

In medium bowl, stir together cereal, yogurt and milk. Set aside. In a small bowl, combine flour, baking powder, salt, cinnamon and sugar. Set aside. To cereal mixture, add egg and oil and beat well. Stir in cranberries. Stir in flour mixture just until moistened. Fill 12-16 paper-lined muffin cups full with batter. Combine topping ingredients and sprinkle over muffin batter. Bake in preheated 400º oven for 18-22 minutes until light golden brown. Serve warm.
Number Of Servings:
Number Of Servings:
12-16 muffins
Personal Notes:
Personal Notes:
You can substitute dried bing cherries for the cranberries.

 

 

 

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