Cranberry Almond Granola Muffins

Granola is the secret ingredient in these tasty muffins filled with cranberries and almonds. MORE+ LESS-

cup fat-free (skim) milk

1/4

cup vegetable oil

1/4

cup fat-free egg product or 2 egg whites

teaspoon almond extract

1 3/4

cups all-purpose flour

1/2

cup granulated sugar

tablespoon baking powder

1/2

teaspoon salt

3/4

cup fresh or frozen cranberries, chopped

1/2

cup Nature Valley™ cranberry almond protein granola

1/4

cup sliced almonds

Coarse sugar, if desired

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1

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.
2

In large bowl, beat milk, oil, egg product and almond extract with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries and granola.
3

Divide batter evenly among muffin cups (cups will be full). Top with almonds and coarse sugar.
4

Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. Cool on cooling rack.