Tuesday, March 22, 2011

Double Cranberry Muffins

A perfect breakfast muffin, or for any time of the day!

1 3/4 cups of Flour
1 cup & 1 tablespoon of White Sugar (divided)
4 teaspoons of Baking Powder
2 cups of "Post Selects Cranberry Almond Crunch" Cereal (divided)*
3/4 cup of Milk
1 Egg
1 teaspoon of grated orange peel
1/3 cup of orange juice
2 tablespoons & teaspoon of Oil (divided)
1 cup of fresh, frozen or dried Cranberries, coarsely chopped

Preheat your oven to 375F.
Combine flour, 1 cup of sugar and baking powder in a large bowl.
Mix 1 cup of cereal and milk in a medium bowl, let stand for about 3 minutes. Add egg, orange peel, juice and 2 tablespoons of oil, mix well. Add to flour mixture, stir just until moistened. Gently stir in cranberries.
Crush the remaining cup of cereal and mix in the remaining tablespoon of sugar and teaspoon of oil (I accidentally forgot the oil here and it turned out fine).
Spoon batter evenly into paper cups and sprinkle crushed dry cereal mixture over top.
Bake for 15-25 minutes** or until muffins are light golden brown and a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes then remove to wire rack.

Variation: substitute with blueberries.
Yeilds: Recipe says it makes 12 muffins, I ended up with 15.

A well balanced diet is a cupcake in each hand.
* This cereal has flakes, oat clusters, slivered almonds and dried cranberries. I'm sure you could replace it with something similar or a mixture of your own.
** I say this time range because I had my first batch in for 20 minutes and they were a little darker then I'd like, then my second batch was in for only 18 minutes and came out perfect but the recipe recommends 25 minutes.

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