Raspberry muffins
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
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. You may find yourself reaching for one of these muffins for both breakfast and dessert. We love using fresh raspberries in this batter, but you can also substitute blueberries, blackberries, or boysenberries if you have them on hand. For a unique flavor boost, stir 1/4 teaspoon of ground mace into the flour mixture. If you can't find whole wheat self-rising flour, simply mix together 1 1/2 cups of whole wheat flour with 2 1/4 teaspoons of baking powder and 1/2 teaspoon of salt.
Ingredients
Cooking spray
1 spray(s)
Whole grain wheat flour
1½ cup(s)
Reduced-calorie margarine
4 Tbsp, softened
Ready to eat crisp rice cereal
2 oz, divided (about 2 cups)
Raspberries
1½ cup(s), divided
Unpacked brown sugar
⅔ cup(s), divided
Egg
2 large egg(s), lightly beaten
1% low fat buttermilk
⅔ cup(s)
Instructions
1
Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray.
2
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.
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. Yields 1 muffin per serving.
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