Title: Crunchy Bran Muffins
Categories: Muffins Breakfast
Yield: 6 Servings
| MUFFINS |
| 1 1/2 | c | SHREDDED WHEAT BRAN CEREAL |
| 1 | c | HOT MILK |
| 1 | c | ALL PURPOSE FLOUR |
| 1/3 | c | PACKED BROWN SUGAR |
| 1/3 | c | BUTTER, MARGARINE, SOFTENED |
| 2 | ts | BAKING POWDER |
| 1/4 | ts | SALT |
| 1 | | EGG |
| CRUNCHY TOPPING |
| 1 | tb | MARGARINE, FIRM |
| 2 | tb | FLOUR |
| 2 | tb | BROWN SUGAR |
HEAT OVEN TO 400 DEG F. GREASE BOTTOMS ONLY OF 12 MUFFIN CUPS. MIX CEREAL
AND MILK. LET STAND UNTIL CEREAL IS SLIGHTLY SOFTENED. STIR IN REMAINING
INGREDIENTS, EXCEPT FOR THE CRUNCHY TOPPING, JUST UNTIL FLOUR IS MOISTENED
(BATTER WILL BE LUMPY). FILL MUFFIN CUPS ABOUT 2/3 FULL. SPRINKLE WITH
CRUNCHY TOPPING. BAKE UNTIL GOLDEN, ABOUT 18 TO 20 MINUTES. REMOVE FROM
CUPS IMMEDIATELY AND LET COOL SLIGHTLY. TO MAKE TOPPING: CUT MARGARINE INTO
FLOUR AND SUGAR UNTIL CRUMBLY.