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Cranberry Almond Crunch Muffins
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CRANBERRY ALMOND CRUNCH MUFFINS | |
2 1/2 cups | flour |
2 | eggs |
1 1/4 cups | sugar |
1/2 cup | margarine, melted |
butter, alternative | |
1 teaspoon | baking soda |
2 cups | buttermilk |
3 1/2 cups | cranberry almond crunch cereal |
1 tablespoons | orange peel |
Beat eggs and buttermilk together. Stir in melted margarine. Combine flour, sugar, soda, cereal and orange peel. Stir into milk and eggs with as few strokes as possible. Muffins are best if batter is refrigerated overnight, but may be cooked right away. Spoon into cupcake papers. Bake at 350 degrees for 20 minutes.
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