GLUTEN FREE CEREAL MUFFINS

Steps:

• Preheat oven to 400° F and line two 12-muffin cup pan with paper cups.
• In a small bowl, pour the boiling water over the raisins or dried cranberries and allow to soak for 10 minutes or until very plump; drain and set aside.
• In a large mixing bowl, combine the first eight ingredients; make a well in the center.
• In a medium bowl, whisk the milk with the egg and vanilla; add the oil and cereal. Allow to rest for 5-10 minutes or until the cereal absorbs the liquid.
• Meanwhile, mix streusel topping ingredients in a small bowl and set aside.
• Pour the milk and cereal mixture into the center of the dry ingredients and stir just until combined.
• Fold in the chopped fruit, soaked and drained raisins or cranberries and spoon batter into the prepared muffin pans, filling cups about 2/3 to 3/4 full. Top with streusel mixture, if desired.
• Bake in the center of the preheated oven for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• Remove muffins from pans to wire rack and allow to cool completely.
• Serve immediately or place in zipper bag and freeze for future use.