Double Cranberry Muffins

Makes 16 servings, one muffin each

1 3/4 cups flour
1 cup plus 1 tablespoon sugar, divided
4 teaspoons CALUMET Baking Powder
2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal, divided
3/4 cup fat-free milk
1 egg
1 teaspoon grated orange peel
1/3 cup orange juice
2 tablespoons plus 1 teaspoon oil, divided
1 cup fresh or frozen cranberries, coarsely chopped

PREHEAT oven to 375 degrees F.

Combine flour, 1 cup sugar and baking powder in large bowl. Mix 1 cup cereal and milk in medium bowl; let stand 3 minutes. Add egg, orange peel, orange juice and 2 tablespoons oil; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in cranberries.

CRUSH remaining 1 cup cereal; mix with remaining 1 tablespoon sugar and 1 teaspoon oil. Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture.

BAKE 22 minutes or until muffins are golden brown and wooden pick inserted in centers comes out clean. Cool in pan 5 minutes; remove to wire rack. Serve warm or cooled.

Variation - Double Blueberry Muffins
Substitute POST SELECTS BLUEBERRY ALMOND CRUNCH Cereal for the cranberry cereal and fresh or frozen whole blueberries for the chopped cranberries.

Nutrition Bonus:
These low-fat muffins are a delicious way to start your day!

Diet Exchange: 2 Starch

Nutrition (per serving): Calories 160; Total fat 3g; Saturated fat 0g; Cholesterol 15mg; Sodium 150mg; Carbohydrate 31g; Dietary fiber 1g; Sugars 16g;
Protein 3g; Vitamin A 2%DV; Vitamin C 2%DV; Calcium 8%DV; Iron 6%DV

Recipe and photograph provided courtesy of Kraft Foods.