Serves: 12
Total Calories: 139
1. In small bowl stir together flour, baking powder and salt. Set aside.
2. In large bowl stir together cereal, milk, sugar, orange juice, orange peel and almond extract. Let stand 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring until just combined. Spoon batter evenly into twelve 2 1/2-inch muffin cups coated with cooking spray or lined with paper bake cups. Sprinkle almonds on top if desired.
3. Bake at 400°F about 15 minutes or until toothpick inserted near center comes out clean. Serve warm.
*NOTE: To toast almonds, spread them in a single layer in a shallow baking pan. Bake at 350ºF for 5 to 10 minutes or until light golden brown. Be sure to watch carefully and stir them once or twice so they don't burn.
This Almond Citrus Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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