Double Cranberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 248.0
- Total Fat: 6.2 g
- Cholesterol: 86.4 mg
- Sodium: 226.7 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 1.6 g
- Protein: 5.9 g
View full nutritional breakdown of Double Cranberry Muffins calories by ingredient
Introduction
From Kraft Foods.com From Kraft Foods.comNumber of Servings: 12
Ingredients
Makes: 16 servings, one muffin each
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 egg
1/3 cup orange juice
2 Tbsp. plus 1 tsp. oil, divided 1 cup fresh or frozen cranberries, coarsely chopped
Directions
PREHEAT oven to 375°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.
Number of Servings: 12
Recipe submitted by SparkPeople user ANTIQUA2001.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user ANTIQUA2001.
Member Ratings For This Recipe
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