Double Cranberry Muffins from October's Meeting

Becky was the gracious host of our October meeting. It had been postponed a week due to illness but it was worth the wait! I had missed the prior month's meeting because of the craziness of apple season so it was great to catch up with everyone that made it to this months meeting. We learned of each other's Halloween/Thanksgiving traditions. It was nice to take a minute to think of family and what we enjoy doing with them at this time of year.

Here's the recipe Becky used for her delicious Double Cranberry Muffins

From 'simple celebrations'

Double Cranberry Muffins

1 3/4 cups flour
1 cup plus 1 T sugar, divided
4 tsp. Baking Powder
2 cups Post Selects Cranberry Almond Crunch Cereal, divided
3/4 cup fat free milk
1 egg
1 tsp grated orange peel
1/3 cup orange juice
2 T. plus 1 tsp. oil divided
1 cup fresh or frozen cranberries, coarsely chopped

PREHEAT oven to 365-degrees. Combine flour, 1 cup sugar and baking powder in large bowl. Mix 1 cup cereal and milk in medium bowl; let stand 3 min. Add egg, orange peel, orange juice and 2 T 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 T sugar and 1 tsp. oil. Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture.

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