Cereal Box Muffins (12 servings) 1 and 1/2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 5 shredded wheat biscuits 1/2 cup light cream 1 cup sugar 1 cup shredded coconut 1 cup grated carrots 2 large eggs - beaten 2 Tablespoons freshly grated ginger Preheat oven to 375 degrees F. Prepare 12 muffins cups by lining with muffin papers or coating with cooking spray or butter. Mix together the flour, baking powder and baking soda in a small bowl. Place shredded wheat biscuits in a separate bowl. Pour boiling water over them and then drain the water from the biscuits. In a large bowl, combine moistened biscuits with cream, sugar, carrots, coconut and ginger. Mix all ingredients together well. Add dry ingredients to the wet mixture and stir with a wire whisk and mix everything together until smooth and creamy. Pour muffin batter into prepared muffin cups - filling 2/3 full. Bake for 20 minutes at 375 degrees. Remove from oven when lightly browned. Place on serving plate for breakfast or brunch. These muffins use moistened shredded wheat biscuits as a major component. Freshly grated ginger adds a unique flavor. Mr Breakfast would like to thank Grape Nuts for this recipe. Recipe number 3226. Submitted 5/13/2014.