Cranberry Almond Crunch Muffins

  • Servings: 24


  • 3/4 C Brown Sugar
  • 1 1/3 C whole wheat flour
  • 1 C white flour
  • 2 C Great Grains Cranberry Almond Crunch Cereal
  • 1 tsp vanilla
  • 2 TBS baking powder
  • 1 tsp cinnamon
  • 2 cups milk {low-fat}
  • 2 eggs {beaten}
  • 1/4 c oil {or applesauce for a healthier option}


  1. Pre-heat oven to 425F or 220C.
  2. Grease muffin tin or place wrappers in tin. In a mixing bowl stir whole wheat and white flour, sugar, baking powder, cinnamon and the cereal. Add the milk, beaten eggs and the oil {or applesauce} Mix until blended. Place in muffin tin 2/3 full. Sprinkle some crushed cereal on top of each muffin. Bake for 15-20 minutes or until baked through and golden brown on top.
Cranberry almond crunch muffin Great Grains recipe
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