1 1/2 c. shreds of wheat bra cereal
1 c. hot milk
1 c. all-purpose flour
1/3 c. packed brown sugar
1/3 c. butter, softened
2 tsp. baking powder
1/4 tsp. salt
1 egg
Crunchy Topping (below)

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches. Mix cereal and milk; let stand until cereal is slightly softened. Stir in remaining ingredients except 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 brown, 18 to 20 minutes. Immediately remove from pan. 12 muffins.

CRUNCHY TOPPING:

Cut 1 tablespoon firm butter into 2 tablespoons all-purpose flour and 2 tablespoons packed brown sugar until crumbly.

If using self-rising flour decrease baking powder to 1 teaspoon and omit salt.

Note: Unbleached flour can be used in this recipe.

High Altitude Directions (3500 to 6500 feet) : Heat oven to 425 degrees.