1 c. Raisin Brand
2/3 c. milk
1 1/4 c. flour
1/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. vegetable oil
2 eggs, beaten

Preheat oven to 425 degrees. In small bowl, combine cereal and milk, set aside. Grease 12 2 1/2 inch muffin pan cups, set aside. In medium bowl, combine dry ingredients. Mix well. Using pastry blender or 2 knives scissor fashion, cut in shortening until mixture resembles coarse crumbs. Stir eggs into cereal mixture, then add dry ingredients all at once, stirring just until moistened. Do not over mix. Spoon batter into prepared cups, filling each about 3/4 full. Bake 20 to 25 minutes. Immediately remove from pan to cooling rack. Serve warm. Makes 1 dozen.