Cantaberry Crumble Top Muffins

"Believe it or not, these smell like doughnuts and taste sweet and cinnamon-y. They taste so good."
 
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Ready In:
30mins
Ingredients:
18
Yields:
6-12 muffins
Serves:
6-12
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ingredients

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directions

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

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Reviews

  1. Tasty muffins and good use of cantaloupe that my son wouldn't eat. I hope these will freeze well to pull out for snacks/breakfast, sure they will. They are not very sweet which is nice and they have good texture. Made for Bargain Basement tag game.
     
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RECIPE SUBMITTED BY

I am a vegetarian and I love to cook. I have been trying to incorporate whole wheat into my baked goods and have been eating much healthier foods. I really don't have a favorite cookbook, I mainly try different recipes out on the internet.
 
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