Double Cranberry Muffins

• 1-3/4 cups flour
• 1 cup plus 1 Tbsp. sugar, divided
• 4 tsp. CALUMET Baking Powder
• 2 cups whole grain cereal flakes with cranberries and almonds, divided
• 3/4 cup fat-free milk
• 1 egg
• 1 tsp. grated orange zest Safeway 1 lb For $0.79 thru 02/09
• 1/3 cup orange juice
• 2 Tbsp. plus 1 tsp. oil, divided
• 1 cup fresh or frozen cranberries, coarsely chopped

1. Preheat oven to 375F.
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 min.
4. Add egg, orange peel, orange juice and 2 Tbsp.
5. oil; mix well.
6. Add to flour mixture; stir just until moistened.
7. (Batter will be lumpy.)
8. Gently stir in cranberries.
9. Crush remaining 1 cup cereal; mix with remaining 1 Tbsp.
10. sugar and 1 tsp.
11. oil.
12. Spoon batter evenly into 16 paper-lined medium muffin cups.
13. Top with cereal mixture.
14. Bake 22 min.
15. or until muffins are golden brown and toothpick inserted in centers comes out clean.
16. Cool in pan 5 min.
17. ; remove to wire rack.
18. Serve warm or cooled.

flour, sugar, baking powder, cranberries, milk, egg, orange juice, oil, frozen cranberries

Taken from www.kraftrecipes.com/recipes/double-cranberry-muffins-95140.aspx (may not work)