Cantaberry Crumble Top Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/4 teaspoon cinnamon
• 1 1/2 tablespoons margarine
• 1 1/2 tablespoons sugar
• 1/4 cup unbleached all-purpose flour
• 1 cup low carb special k cereal or 1 cup other flaked cereal
• 1 cup cantaloupe, pureed
• 1/2 cup unsweetened applesauce
• 3/4 cup all purpose unbleached flour
• 3/4 cup whole wheat flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup oil
• 1/2 teaspoon vanilla
• 6 small frozen strawberries, chopped
• 2 tablespoons soymilk (or more)

Recipe

• 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.