Cranberry Walnut Bran Muffins
Source: http://www.kraftfoods.com/knet_print_version.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=51807&brand=&print_show=1


Prep Time: 15 min
Total Time: 35 min
Makes: 12 muffins

1-1/4 cups flour, divided  
2 tsp. CALUMET Baking Powder  

2-1/4 cups POST 100% Bran Cereal, divided  
1 cup milk  

3/4 cup firmly packed brown sugar, divided  
2 eggs  
1/4 cup (1/2 stick) margarine, melted  
1/2 cup chopped cranberries  
1/2 cup chopped PLANTERS Walnuts  
2 Tbsp. margarine, melted  
 
 

MIX 1 cup of the flour and baking powder in large bowl. 

Mix 2 cups of the cereal and milk in medium bowl; let stand 5 minutes.  

STIR in 1/2 cup of the brown sugar, eggs and 1/4 cup melted margarine. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cranberries and walnuts. Spoon batter into greased muffin pan, filling each cup 2/3 full.  

MIX remaining 1/4 cup cereal, 1/4 cup flour, 1/4 cup brown sugar and 2 Tbsp. melted margarine in small bowl until crumbly. Sprinkle over muffins.  

BAKE at 400°F for 18 to 20 minutes or until golden brown. Serve warm.  
 
 
 

Storage Know-How 
Keep leftover muffins fresh by sealing them in a freezer bag for up to 6 months. Thaw at room temperature and gently reheat until warm.