Orange Pecan Crunch Muffins

• 1-3/4 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1 whole Jumbo Egg
• 1/2 cups Sugar
• 1 cup Fat-Free Or Light Vanilla Yogurt
• 1/3 cups Safflower Oil, Or Light Cooking Oil
• 1 teaspoon Vanilla
• 1 cup Kellogs Special K Cinnamon Pecan Cereal, Crushed
• 1/2 cups Powdered Sugar

1. Preheat oven to 400u0b0F. Line a 12-count muffin pan with liners.
2. In a large bowl add the flour, finely grated citrus peel, and baking powder. Mix together and set aside.
3. In a second bowl add the beaten egg, sugar, yogurt, oil, and vanilla. Mix together and set aside.
4. In a small Ziploc bag place the cereal and smash it up.
5. In a small bowl add the powdered sugar and minneola juice. Stir and then set this glaze aside.
6. Add wet ingredients to dry, and mix until just moistened. Do not overmix. You want the batter to be lumpy. Next sprinkle the cereal over the top, and then bake for 18 minutes, or until tops are lightly browned. Drizzle the glaze over the warm muffins.

allpurpose, baking powder, egg, sugar, vanilla yogurt, safflower oil, vanilla, cinnamon, powdered sugar

Taken from tastykitchen.com/recipes/breads/orange-pecan-crunch-muffins/ (may not work)