Create an instant-holiday tradition in one bite with these Double-Cranberry Muffins. Discover this tasty, easy muffin recipe that doesn't come from a box!
What You Need
Original recipe yields 16 servings
3/4 cup fat-free milk
1-3/4 cups frosted flakes cereal, divided
2 Tbsp. chopped dried cranberries
2 Tbsp. PLANTERS Sliced Almonds
1 cup plus 1 Tbsp. sugar, divided
2 Tbsp. plus 1 tsp. oil, divided
1-3/4 cups flour
4 tsp. CALUMET Baking Powder
1 egg, beaten
1 tsp. zest and 1/2 cup juice from 1 navel orange
1 cup fresh cranberries, coarsely chopped
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Let's Make It
Heat oven to 375°F.
Add milk to 1 cup cereal in medium bowl; stir to evenly moisten cereal. Let stand 3 min. Meanwhile, crush remaining cereal; mix with dried cranberries, nuts, 1 Tbsp. sugar and 1 tsp. oil.
Combine flour, baking powder and remaining sugar in large bowl. Add egg, orange zest, orange juice and remaining oil to milk mixture; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in fresh cranberries.
Spoon into 16 paper-lined muffin cups; top with cereal mixture.
Bake 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min. before removing muffins from pans. Serve warm or cooled.
Prepare using dried and fresh blueberries or raspberries.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 0.8089g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.