INGREDIENTS

1. Topping

2. 1/4cupflour
3. 1 1/2tablespoonssugar
4. 1/4teaspooncinnamon
5. 1 1/2tablespoonsmargarine

6. Muffins

7. 3/4cupwhole wheat pastry flour
8. 3/4cup all purposeunbleached flour
9. 1/3cupsugar
10. 2teaspoonsbaking powder
11. 1/2teaspoonbaking soda
12. 1/2teaspoonsalt
13. 1/2teaspooncinnamon
14. 1cup krogerblueberry almond cerealor post blueberry morningcereal
15. 8ouncesblueberry yogurt(I used lite)
16. 1/2cupunsweetened applesauce(this was originally 2 eggs)
17. 1/4cupvegetable oil
18. 1/2teaspoonvanilla(I left this out)
19. 2tablespoonscreamor milk

DIRECTIONS

1. Preheat oven to 400 degrees F.
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 amoung 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.