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Double Cranberry Muffins

Double Cranberry Muffins

These low-fat muffins are a delicious way to start your day!


  • 1 3/4 cups flour
  • 1 cup plus 1 tablespoon sugar, divided
  • 4 teaspoons CALUMET Baking Powder
  • 3/4 cup fat-free milk
  • 1 egg
  • 1 teaspoon grated orange peel
  • 1/3 cup orange juice
  • 2 tablespoons plus 1 teaspoon oil, divided
  • 1 cup fresh or frozen cranberries, coarsely chopped
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  1. Heat oven to 375 degrees F.
  2. Combine flour, 1 cup sugar and baking powder in large bowl.
  3. Mix 1 cup cereal and milk in medium bowl; let stand 3 minutes.
  4. Add egg, orange peel, orange juice and 2 tablespoons oil; mix well.
  5. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
  6. Gently stir in cranberries.
  7. Crush remaining 1 cup cereal; mix with remaining 1 tablespoon sugar and 1 teaspoon oil.
  8. Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture.
  9. Bake for 22 minutes or until muffins are golden brown and wooden pick inserted in centers comes out clean.
  10. Cool in pan 5 minutes; remove to wire rack.
  11. Serve warm or cooled.

Yield: 16 servings, one muffin each

Double Blueberry Muffins: Substitute POST SELECTS BLUEBERRY ALMOND CRUNCH Cereal for the cranberry cereal and fresh or frozen whole blueberries for the chopped cranberries.

Diet Exchange: 2 Starch

Nutrition (per serving): Calories 160; Total fat 3g; Saturated fat 0g; Cholesterol 15mg; Sodium 150mg; Carbohydrate 31g; Dietary fiber 1g; Sugars 16g; Protein 3g; Vitamin A 2%DV; Vitamin C 2%DV; Calcium 8%DV; Iron 6%DV

Recipe and photo credit: Kraft Kitchens

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