Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 12 \N | Baking cups |
| 2 cups | Raisin bran cereal |
| ½ cup | Boiling water |
| ¾ cup | All-purpose flour |
| ¾ cup | Whole weat flour |
| 2 teaspoons | Baking powder |
| 1½ teaspoon | Cinnamon |
| ¼ teaspoon | Salt |
| ¾ cup | Milk |
| ½ cup | Shredded carrot |
| ⅓ cup | Brown sugar |
| ¼ cup | Vegetable oil |
| 1 \N | Egg; beaten |
Preheat oven to 400*. Place baking cups in muffin pan; set aside. IN a small bowl, combine cereal and water; set aside. In a medium bowl, combine flours, baking powder, cinnamon and salt. Add remaining ingredients to cereal mixture; mix well. Add cereal mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter into bake cups, filling ¾ full. Bake 20-25 minutes. Serve warm. Makes 12 muffins.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Sep 19, 1997