Instructions: Preheat oven to 375 degrees or 350 degrees if using non-stick pans. Grease muffin tins.

In a food processor, add cereal and process until crushed to fine crumbs. Add hot water. Process until briefly. Add all remaining ingredients and mix just until batter is blended. At this point, the batter can be refrigerated.

When ready to bake, fill greased muffin tins 3/4 full. Bake for 15 to 20 minutes or until lightly brown. Do not over bake.

Note:The batter can be stored in a covered bowl in the refrigerator for up to six weeks.

Note:Add nuts or raisins to the batter before baking if desired.

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