| Cinnamon Streusel Topping: | |
| 1/4 | cup Gold Medal® all-purpose or whole wheat flour |
| 2 | tablespoons packed brown sugar |
| 1/4 | teaspoon ground cinnamon |
| 2 | tablespoons firm butter or margarine 2 tablespoons oats |
| Muffins: | |
| 1 | cup milk 1 cup raisins |
| 1/4 | cup vegetable oil |
| 1/2 | teaspoon vanilla |
| 1 | egg |
| 1 | cup whole wheat flour 1 cup rolled oats |
| 1/3 | cup granulated sugar |
| 3 | teaspoons baking powder |
| 1/2 | teaspoon salt 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg) |
| 1. | Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups. In medium bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. |
| 2. | In large bowl, beat milk, raisins, oil, vanilla and egg until well blended. Stir in rolled oats and flour, the granulated sugar, baking powder, spices and salt all at once just until flour is moistened (batter will be lumpy). Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons streusel topping. |
| 3. | Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool. |
