BIRDIE BIRD BREAD

Water or Juice as needed  enough to make a batter.
3 Cups Corn Muffin mix, or two small boxes of jiffy corn muffin mix.
4 eggs with shells.  Wash shells and crumble

1/2 Cup mixed vegetables fresh or frozen chopped or grated

1/4 Cup Chopped Nuts

1/4 Cup Grated Carrots

Preheat oven to 375.

Mix the first three ingredients in a bowl, beating until smooth. Stir in the

mixed vegetables fresh or frozen, chopped

nuts, and carrots. Pour in a greased corn

bread pan or in greased or lined muffin

tins. Cook muffins for 30- 35 minutes  or cook in

pan, for 45 minutes or

tooth pick comes out clean. Let cool. Slice

into small pieces, put in plastic zip bags,

and freeze until needed. Microwave to

heat and serve.

Tip: You can freeze any of these muffins

and just take out what you need. Thaw in room temperature.
You can use any of your left over vegetables, and also raisins ( a good handful) can be added.