Cranberry Streusel Muffins

 

1 ¼ cups flour

1 TBSP baking powder

1 ½ tsp ground cinnamon, divided

1/8 tsp salt

1 egg

½ cup cranberry juice cocktail

½ cup firmly packed brown sugar

1/3 cup oil

1 tsp vanilla

2 cups Post Selects Cranberry Almond Crunch cereal, divided

2 TBSP firmly packed brown sugar

1 TBSP oil

 

 

Preheat oven to 375 degrees.  Mix flour, baking powder, 1 tsp of the cinnamon and the salt in large bowl.  Beat egg and juice in small bowl with wire whisk until well blended.  Add ½ cup brown sugar, 1/3 cup oil and the vanilla; mix well.  Add to flour mixture, stir just until moistened. (Batter will be lumpy)  Stir in 1 ½ cups of the cereal.

 

Spoon batter evenly into 12 greased medium muffin cups, filling each cup 2/3 full.  Mix remaining ½ cup cereal, the 2 TBSP brown sugar and remaining ½ tsp cinnamon in small bowl.  Drizzle with 1 TBSP oil; stir until crumbly.  Sprinkle evenly over batter. 

 

Bake 15 to 18 minutes or until golden brown.  Serve warm.

 

Makes 12 muffins