- Total Time
We added dry crisp rice cereal to the muffin batter to add low-calorie volume. Try sprinkling crispy rice cereal over a light brownie batter to give volume too.
cooking spray1 spray(s)
whole grain wheat flour1 ½ cup(s)
reduced-calorie margarine4 Tbsp, softened
ready to eat crisp rice cereal2 oz, divided (about 2 cups)
raspberries1 ½ cup(s), divided
unpacked brown sugar⅔ cup(s), divided
egg(s)2 large, lightly beaten
low-fat buttermilk⅔ cup(s)
- Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray.
- Place flour in a large bowl and rub in margarine with your fingers. Stir in 1 1/3 cups of cereal, 1 cup of raspberries and 1/2 cup of sugar. Combine eggs and milk in a small bowl; stir into flour-fruit mixture. (Note: If you cannot find whole wheat self-rising flour, mix together 1 1/2 cups of whole wheat flour with 2 1/4 teaspoons of baking powder and 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. Yields 1 muffin per serving.