Frosted Morning Muffins

Place cereal in a large bowl. Pour boiling water over cereal; cool to room temperature.

Stir to break up cereal pieces. Add oil, brown sugar and eggs; mix well. Stir in buttermilk, carrots and raisins.

In a medium bowl, combine flours, baking soda, cinnamon and salt. Add flour mixture to cereal mixture; mix well.

Spoon batter into greased or paper-lined muffin pans, filling cups 2/3 full. Bake for 16 to 20 minutes or until toothpick inserted in center comes out clean.

In a medium bowl, beat cream cheese and butter until fluffy. Slowly add powdered sugar; beat well. Beat in vanilla. Spread on cooled muffins.

Store in an airtight container in the refrigerator.