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

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups. 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.

CRUNCHY TOPPING:

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