Recipe submitted by Cathleen McCabe of Bradley Hospital
Ingredients
- 1 cup shredded wheat cereal
- 2/3 cup milk
- 2/3 cup flour
- 1/2 cup raisins
- 1/4 cup brown sugar
- 1/4 cup butter, softened
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
Directions
Yields: 8 muffins
Time: About 25 minutes
Heat oven to 400. Grease bottoms of 8 medium muffin cups. Mix cereal and milk in a medium bowl. Let stand until cereal is softened. Stir in remaining ingredients just until flour is moistened (batter will be lumpy). Fill muffin cups 2/3 full. Bake until toothpick inserted in center of muffins comes out clean (about 18 to 20 minutes). Immediately remove from pan.
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