Cantaberry Crumble Top Muffins

• 14 teaspoon cinnamon
• 1 12 tablespoons margarine
• 1 12 tablespoons sugar
• 14 cup unbleached all-purpose flour
• 1 cup low carb Special K cereal or 1 cup other flaked cereal
• 1 cup cantaloupe, pureed
• 12 cup unsweetened applesauce
• 34 cup all purpose unbleached flour
• 34 cup whole wheat flour
• 13 cup sugar
• 2 teaspoons baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 12 teaspoon cinnamon
• 14 cup oil
• 12 teaspoon vanilla
• 6 small frozen strawberries, chopped
• 2 tablespoons soymilk (or more)

1. Preheat oven to 400 degrees F.
2. Spray 6 large or 12 small muffin cups with cooking spray, set aside.
3. Prepare topping, cut in the margarine into other ingredients in a small bowl to make it crumbly, set aside.
4. Combine the cereal with the cantalope puree and applesauce in a large mixing bowl, set aside for 5 minutes until cereal is soft.
5. Combine flours, sugar, baking soda and powder, salt and cinnamon in a small bowl.
6. Mix oil, vanilla and berries into cantalupe mixture.
7. Mix in flour mixture, adding soy milk to make the batter not so stiff.
8. Divide mixture evenly between muffin cups.
9. Sprinkle evenly with topping.
10. Bake 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
11. Cool for 5 minutes covered with a tea towel on a cooling rack.
12. Run a butter knife around each muffin and carefully remove.
13. Cool completely on cooling rack, place in towel lined tupperware and freeze after 1-2 days wrapped in plastic wrap.

cinnamon, margarine, sugar, flour, cereal, cantaloupe, unsweetened applesauce, flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, oil, vanilla, frozen strawberries, soymilk

Taken from www.food.com/recipe/cantaberry-crumble-top-muffins-98635 (may not work)