Crumble Topped Blueberry Muffins

• 14 cup flour
• 1 12 tablespoons sugar
• 14 teaspoon cinnamon
• 1 12 tablespoons margarine
• 34 cup whole wheat pastry flour
• 34 cup unbleached all-purpose flour
• 13 cup sugar
• 2 teaspoons baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 12 teaspoon cinnamon
• 1 cup kroger blueberry almond cereal or 1 cup post blueberry morning cereal
• 8 ounces blueberry yogurt (I used lite)
• 12 cup unsweetened applesauce (this was originally 2 eggs)
• 14 cup vegetable oil
• 12 teaspoon vanilla (I left this out)
• 2 tablespoons cream or 2 tablespoons milk

1. Preheat oven to 400F.
2. Spray 6 large muffin pan cups with cooking spray or 12 regular.
3. Make topping: Combine flour, sugar, cinnamon; cut inches.
4. margarine until it resembles coarse crumbs.
5. Set aside.
6. Stir together flour, sugar, baking powder, baking soda, and cinnamon, set aside.
7. In a large bowl, combine cereal and yogurt.
8. Let stand for 5 minutes, or until cereal is softened.
9. Add oil, vanilla (if using) and applesauce.
10. Beat well.
11. Add flour mixture, stir until combined.
12. You may need a splash of cream (about 2 tablespoons or so) to moisten the batter slightly.
13. Divide evenly among cups, sprinkle with the topping.
14. Cook about 20 minutes and cool in pan on cooling rack.
15. Remove from pan and place in Tupperware.

flour, sugar, cinnamon, margarine, whole wheat pastry flour, flour, sugar, baking powder, baking soda, salt, cinnamon, kroger, blueberry yogurt, unsweetened applesauce, vegetable oil, vanilla, cream

Taken from www.food.com/recipe/crumble-topped-blueberry-muffins-96364 (may not work)