AFTER SCHOOL SNACK MUFFINS

2 cups raisin bran cereal
1/2 cup boiling water
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup milk
1/2 cup shredded carrot
1/3 cup packed brown sugar
1/4 cup vegetable oil
1 egg, beaten

Preheat oven to 400 degrees F. Place 12 Baker’s Choice bake cups in a 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 3/4 full.

Bake 20 to 25 minutes. Serve warm.

Makes: 12 muffins
From: Recipelink.com
Source: Recipe pamphlet: Bake it Special with Baker's Choice Bake Cups, Reynolds Wrap Kitchens, no dated