Photo of Raspberry Muffins by WW

Raspberry Muffins

5
5
5
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
12
Difficulty
Easy
Who would've thought that adding cereal to muffin batter would yield such moist, tasty muffins? We did!

Ingredients

whole grain wheat flour

1½ cup(s)

reduced-calorie margarine

4 Tbsp, soft

unpacked brown sugar

cup(s)

ready to eat crisp rice cereal

1 oz, or 2 cups

fresh raspberries

1½ cup(s)

egg(s)

2 large, lightly beaten

low-fat buttermilk

cup(s)

Instructions

  1. Preheat oven to 200°C (400°F). Coat a 12-hole muffin tin with cooking spray.
  2. 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.
  3. Pour mixture into prepared tin. Sprinkle with remaining raspberries, cereal and sugar.
  4. Bake 25 minutes. Let stand 5 minutes before flipping onto wire rack to cool.

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