Double Cranberry Crunch Muffins

• 1 cup whole wheat flour
• 34 cup flour
• 1 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon almond extract
• 34 cup nonfat milk
• 1 egg
• 1 cup corn flakes
• 1 orange (grated peel of one orange)
• 13 cup orange juice
• 6 tablespoons flax seed meal or 2 tablespoons oil
• 2 cups fresh cranberries, chopped
• 1 cup brown sugar
• 1 cup pecans, chopped
• 1 cup corn flakes
• 1 teaspoon oil
• 1 tablespoon brown sugar

1. Combine cornflakes, milk, egg, orange juice and orange peel.
2. Mix well.
3. Add flour, flax seed, sugar and baking powder just until moistened.
4. Gently stir in cranberries and nuts.
5. Crush remaining cereal and add 1 tbsp brown sugar and 1 tsp oil.
6. Spoon the batter into muffin tins and stop with cereal mixture.
7. Bake 25 minutes at375 degrees.
8. *I also made these in coffee cups, ramekins or into small bread loaves; baking for same time and temperature.

whole wheat flour, flour, sugar, baking powder, almond, nonfat milk, egg, corn flakes, orange, orange juice, flax seed meal, fresh cranberries, brown sugar, pecans, corn flakes, oil, brown sugar

Taken from www.food.com/recipe/double-cranberry-crunch-muffins-277725 (may not work)