Sunday, May 29, 2016
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Cranberry Orange Muffins
Makes: 16 servings
1 3/4 cups flour
1 cup, plus 1 tablespoon sugar
4 teaspoons baking powder
2 cups Honey Bunches of Oats cereal
3/4 cup fat-free milk
1 teaspoon grated orange peel
1/3 cup orange juice
2 tablespoons plus 1 teaspoon oil
1 cup fresh or frozen cranberries, coarsely chopped
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 minutes. Add egg, orange peel, orange juice and 2 tablespoons 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 tablespoon sugar and 1 tsp. oil. Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture. Bake 22 minutes or until muffins are golden brown and wooden toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to wire rack. Serve warm or cooled.
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