whole grain wheat flour
4 Tbsp, soft
unpacked brown sugar
ready to eat crisp rice cereal
1 oz, or 2 cups
2 large, lightly beaten
- Preheat oven to 200°C (400°F). Coat a 12-hole muffin tin with cooking spray.
- Place flour in a bowl and rub in margarine. Stir in 125 ml (1/2 cup) of sugar, 325 ml (1 1/3 cups) of cereal and 250 ml (1 cup) of raspberries. Combine eggs and milk; stir into flour mixture. (Note: If you cannot find whole wheat self-rising flour, mix together 375 ml (1 1/2 cups) of whole wheat flour with 11 ml (2 1/4 teaspoons) of baking powder and 2 ml (1/2 teaspoon) of salt.
- Pour mixture into prepared tin. Sprinkle with remaining raspberries, cereal and sugar.
- Bake 25 minutes. Let stand 5 minutes before flipping onto wire rack to cool.