Blueberry-Walnut Crumb Muffins

• 3-3/4 cups flour, divided
• 1 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2 minute or 10-minute cook time), uncooked
• 1-1/3 cups firmly packed light brown sugar, divided
• 1-3/4 tsp. ground cinnamon, divided
• 1/8 tsp. ground nutmeg
• 14 Tbsp. cold butter or margarine, divided
• 1 Tbsp. CALUMET Baking Powder
• 3/4 cup fat-free milk
• 1/2 cup cholesterol-free egg product
• 1/2 cup fresh blueberries
• 1/2 cup chopped PLANTERS Walnuts

1. Preheat oven to 400F.
2. Mix 3/4 cup of the flour, the cereal, 1/3 cup of the brown sugar, 3/4 tsp.
3. of the cinnamon and the nutmeg in large bowl.
4. Using pastry blender or 2 knives, cut in 6 Tbsp.
5. of the butter until mixture resembles coarse crumbs.
6. Set aside.
7. Mix remaining 3 cups flour, remaining 1 cup brown sugar, remaining 1 tsp.
8. cinnamon and the baking powder in large bowl; set aside.
9. Melt remaining 8 Tbsp.
10. butter.
11. Place in small bowl.
12. Add milk and egg product; beat with wire whisk until well blended.
13. Add to flour mixture; stir just until moistened.
14. (Batter will be lumpy.)
15. Add blueberries and walnuts; stir just until evenly distributed.
16. Spoon evenly into 20 greased medium muffin cups, filling each cup 2/3 full.
17. Sprinkle with the crumb mixture.
18. Bake 20 to 24 min.
19. or until toothpick inserted in centers comes out clean.
20. Cool 10 min.
21. ; remove to wire racks to cool completely.

flour, creamy wheat, brown sugar, ground cinnamon, ground nutmeg, cold butter, baking powder, milk, cholesterolfree egg, fresh blueberries, walnuts

Taken from www.kraftrecipes.com/recipes/-35909.aspx (may not work)