Cereal Box Muffins
Ingredients:
1 1/2 C. All purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
5 Shredded Wheat Biscuits
1/2 C. Light cream
1 C. Grated carrots
1 C. Granulated sugar
1 C. Fine shredded coconut
2 Eggs, beaten
2 Tbsp. Fresh ginger, grated
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Grease a 12 cup muffin pan. Set aside
3. Assemble shredded wheat biscuits in a small bowl. Pour boiling water over them and then drain the water away from the biscuits.
4. In a large bowl combine light cream and biscuits together and stir until biscuits are well mixed.
5. Add sugar, grated carrots, coconut and beaten eggs to shredded wheat mixture and mix all ingredients together
6. Blend flour, b. powder and b. soda together in a small bowl. Add to shredded wheat mixture and stir until just combined
7. Pour muffin batter into cups filling 2/3 full and bake for 20 minutes or until lightly browned
8. Remove from oven and allow to cool before removing from pan and placing on a serving plate
Servings: 12 muffins
