Raspberry Muffins
5
Points®
Temps total: 40 min • Préparation: 15 min • Cuisson: 25 min • Portions: 12 • Difficulté: Facile
Who would've thought that adding cereal to muffin batter would yield such moist, tasty muffins? We did!
Ingrédients
Whole grain wheat flour
1½ cup(s)
Reduced-calorie margarine
4 tbsp(s), soft
Unpacked brown sugar
⅔ cup(s)
Crisp rice cereal
1 oz, or 2 cups
Raspberries
1½ cup(s)
Raw egg
2 large, lightly beaten
1% low-fat buttermilk
⅔ 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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