Servings: 12-16

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Cherry Almond Muffins


1 1/2 cups whole bran cereal
1 cup plain yogurt
1/2 cup lowfat milk
1 1/4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoons salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1 egg
1/4 cup vegetable oil
1 3-ounce package Frieda’s Dried Tart Cherries, halved

1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds


In a medium bowl, stir together cereal, yogurt and milk; set aside. In a small bowl, combine flour, baking powder, salt, cinnamon and sugar. Set aside. To cereal mixture, add egg and oil beat well. Stir in cherries. Stir in flour mixture just till moistened. Fill 12 to 16 paper-lined muffin cups full with batter. Combine topping ingredients; sprinkle over muffin batter. Bake in preheated 400° F oven for 18 to 22 minutes until light golden brown.  Serve warm.