1. Stir together flour, 1/2 cup sugar, baking powder, 1/2 teaspoon cinnamon, salt and ginger. Set aside.
2. In large bowl combine 1 1/2 cups KELLOGG'S RICE KRISPIES cereal, undrained pineapple and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add raisins and flour mixture, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.
3. In small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over tops of muffins. Sprinkle 1/2 cup cereal on top.
4. Bake at 400°F about 17 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Cool completely.
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