Made with cranberry cereal and juice, these cinnamon-scented muffins are topped with a crunchy streusel. Serve them as part of a breakfast.
What You Need
Original recipe yields 12 servings
1-1/4 cups flour
1 Tbsp. CALUMET Baking Powder
1-1/2 tsp. ground cinnamon, divided
1/8 tsp. salt
1/2 cup cranberry juice cocktail
1/2 cup firmly packed brown sugar
1/3 cup oil
1 tsp. vanilla
2 cups whole grain cereal flakes with cranberries and almonds, divided
2 Tbsp. firmly packed brown sugar
1 Tbsp. oil
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Let's Make It
Preheat oven to 375°F. Mix flour, baking powder, 1 tsp. of the cinnamon and the salt in large bowl. Beat egg and juice in small bowl with wire whisk until well blended. Add 1/2 cup brown sugar, 1/3 cup oil and the vanilla; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in 1-1/2 cups of the cereal.
Spoon batter evenly into 12 greased medium muffin cups, filling each cup 2/3 full. Mix remaining 1/2 cup cereal, the 2 Tbsp. brown sugar and remaining 1/2 tsp. cinnamon in small bowl. Drizzle with 1 Tbsp. oil; stir until crumbly. Sprinkle evenly over batter.
Bake 15 to 18 min. or until golden brown. Serve warm.
Substitute milk for the cranberry juice cocktail.
Prepare as directed, using banana nut whole grain cereal flakes or honey-flavored multi-grain cereal flakes with oat clusters.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 muffin each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.