Double-Cranberry Muffins

Ingredients

• 4 tsp calumet baking powder 
• 1 cup cranberries fresh coarsely chopped
• 1  eggs beaten
• 0.8 cup milk fat-free
• 1.8 cups flour 
• 2 cups grain cereal flakes whole with cranberries and almonds, divided
• 2 Tbsp oil divided
• 1 tsp orange zest 
• 1 cup sugar divided

Equipment

• bowl
• oven
• toothpicks
• muffin liners

Directions

1. Heat oven to 375F.
2. Add milk to 1 cup cereal in medium bowl; stir to evenly moisten cereal.
3. Let stand 3 min. Meanwhile, combine flour, 1 cup sugar and baking powder in large bowl. Crush remaining cereal; mix with 1 tsp. oil and remaining sugar.
4. Add egg, orange zest, orange juice and remaining oil to milk mixture; mix well.
5. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in cranberries.
6. Spoon batter evenly into 16 paper-lined muffin cups; top with cereal mixture.
7. Bake 22 min. or until muffins are golden brown and toothpick inserted in centers comes out clean. Cool 5 min. before removing muffins from pans to wire racks.
8. Serve warm or cooled.