1 1/2 c. shredded wheat bran cereal
1 c. hot milk
1 c. flour
1/3 c. brown sugar
1/3 c. butter, softened
2 tsp. baking powder
1/4 tsp. salt
1 egg
Crunchy topping

Heat oven to 400 degrees. Grease 12 muffin cups. Mix cereal and milk, let stand until cereal softens. Stir in remaining ingredients, except for Crunchy Topping, just until flour is moistened; batter will be lumpy. Fill cups 2/3 full; sprinkle with Crunchy Topping. Bake until golden brown, 18 to 20 minutes. Immediately remove from pan.

CRUNCHY TOPPING:

Cut 1 tablespoon firm butter into 2 tablespoons flour and 2 tablespoons brown sugar until crumbly.