Thanksgiving Recipes
Double Cranberry Muffins
These low-fat Double Cranberry Muffins are a delicious way to start your day!
Yield: 16 muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup + 1 tablespoon granulated 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 + 1 teaspoon oil, divided
- 1 cup fresh or frozen cranberries, coarsely chopped
Instructions
- Heat 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 for 22 minutes or until muffins are golden brown and wooden pick inserted in centers comes out clean.
- Cool in pan for 5 minutes; remove to wire rack.
- Serve warm or cooled.
Notes
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
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
Exchanges: 2 Starch
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company