Recipe - After-School Snack Muffins

12 Baking cups
2 cup Raisin bran cereal
One half cup Boiling water
Three fourths cup Allpurpose flour
Three fourths cup Whole weat flour
2 teaspoon Baking powder
1 One half teaspoon Cinnamon
One fourth teaspoon Salt
Three fourths cup Milk
One half cup Shredded carrot
1/3 cup Brown sugar
One fourth cup Vegetable oil
1 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
Three fourths full. Bake 2025 minutes. Serve warm. Makes 12 muffins.

Posted to EATL Digest by Shawn Zehnder Lea slea@HIGHTOWERSERVICES.COM
on Sep 19, 1997