CRANBERRY-ALMOND MUFFINS

Makes 12 to 16 muffins

ingredients

1 1/2 C. whole bran cereal
1 C. plain yogurt
1/2 C. lowfat milk
1 1/4 C. all-purpose flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 C. granulated sugar
1 egg
1/4 C. vegetable oil
1 pkg. (3 oz.) dried cranberries
Topping:
1 Tbsp. sugar
1/4 tsp. ground cinnamon
1/4 C. sliced almonds

directions

In a medium bowl, stir together cereal, yogurt and milk; set aside. In a small bowl, combine flour, baking powder, salt, cinnamon and sugar. Set aside. To cereal mixture, add egg and oil beat well. Stir in cranberries. Stir in flour mixture just till moistened. Fill 12 to 16 paper-lined muffin cups full with batter. Combine topping ingredients; sprinkle over muffing batter. Bake in preheated 400 oven for 18 to 22 minutes until light golden brown. Serve warm.

Source: Laura