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Topping:
| 1/2 |
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cup packed brown sugar |
| 1/4 |
cup Ralston® 100% Wheat Hot Cereal |
| 1/4 |
cup chopped nuts, (optional) |
| 2 |
tablespoons all-purpose flour |
| 2 |
tablespoons margarine or butter, (melted) |
| 2 |
teaspoons ground cinnamon |
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 To Prepare Topping:
Combine sugar, cereal, nuts, flour, margarine and cinnamon; set aside |
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Muffins:
| 1 1/4 |
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cups all-purpose flour |
| 3/4 |
cup Ralston® 100% Wheat Hot Cereal |
| 1/3 |
cup raisins |
| 1/4 |
cup sugar |
| 2 |
teaspoons baking powder |
| 1 |
cup milk |
| 1 |
egg, slightly beaten |
| 1/4 |
cup vegetable oil |
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To Prepare Muffins:
Preheat oven to 400°F. Grease bottoms or paper line 12 (2 1/2-inch) muffin cups. Combine flour, cereal, raisins, sugar and baking powder in large bowl; add 1/2 teaspoon salt if desired. Combine milk, egg and oil in separate bowl. Add to cereal mixture all at once; stirring just until moistened. Place 1 teaspoon topping into each prepared muffin cup. Divide batter evenly among muffin cups. Top with remaining topping. Bake 20 to 25 minutes or until golden brown. Makes 12. |
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