• Grease twenty-four 2-1/2-inch muffin pans or line with paper bake cups.

  • In saucepan, bring water and shortening to boiling. Stir in cereal. Cook and stir for 1 minute. Remove from heat; cool to room temperature.

  • In a large bowl, combine flour, dry milk, baking powder, nutmeg and salt. Make a well in center.

  • In another bowl, mix eggs, brown sugar, raisins and honey. Stir in cereal mixture. Add all at once to flour mixture. Stir until just moistened (batter should be lumpy and thick).

  • Fill prepared muffin pans 3/4 full with batter. Bake in a 400 degree F. oven for 20 to 25 minutes or until golden. Remove from pans; serve warm. Makes 24 muffins.

Nutrition Facts

146 calories; 4 g total fat; 1 g saturated fat; 27 mg cholesterol; 86 mg sodium. 25 g carbohydrates; 1 g fiber; 4 g protein; 10 RE vitamin a; 1 mg vitamin c; 61 mg calcium; 1 mg iron;