2 tbsp. all-purpose flour
2 tbsp. brown sugar
1 tbsp. butter
1 1/2 c. all-purpose flour
1/2 c. oat bran
1/3 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
2 beaten eggs
3/4 c. milk
1/4 c. cooking oil
1 tsp. finely shredded orange peel (If you like)
3/4 c. fresh or frozen blueberries or chopped, peeled apple

Lightly grease 6 giant sized muffin cups or 6 (6 ounce) custard cups. Or, line cups with large paper bake cups. Set aside. Turn oven to 400 degrees.

For crumb topping, in the small mixing bowl mix 2 tablespoons flour and brown sugar. Add butter and mix with a spoon or your hands until the mixture resembles fine crumbs; set aside.

In a large mixing bowl mix 1 1/2 cups flour, oat bran, sugar, baking powder and salt. Make a well in the center of the dry ingredients.

In a medium mixing bowl mix eggs, milk, oil and, if you like, orange peel. Add all at once to dry ingredients. Stir just until moistened (batter should be lumpy). Gently stir in fruit.

Divide batter among the giant muffin cups. Sprinkle with crumb topping.

Put muffins in oven. Bake for 20-25 minutes or until golden and a toothpick comes out clean. Carefully remove muffins from cups. Serve warm. Makes 6.