Nutty Veggie Bread

2 boxes corn muffin mix
3 tablespoons baking powder
2 eggs and shells, puree in food processor
4 jars strained baby peas
3/4 cup peanut butter
2 cups baby rice cereal
1 1/2 cups shredded carrots

1. Preheat oven to 400*
2. In a large bowl, combine corn muffin mix, baking powder and rice cereal.
3. Add strained peas and pureed egg with shells. Mix well.
4. Stir in peanut butter with a wooden spoon. Batter will be very stiff.
5. Stir in shredded carrots.
6. Pat mixture into a well greased 9 x 13" pan.
7. Bake for 30 minutes.
8. Cool on rack, cut into squares and store in freezer. Defrost and serve.

Contributed by Joyce Wilbur