Raspberry Muffins

5
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.

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)

fresh raspberries

1½ cup(s), divided

unpacked brown sugar

cup(s), divided

egg(s)

2 large, lightly beaten

low-fat buttermilk

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. (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.)
  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.

Notes

For a unique flavor boost, stir 1/4 teaspoon of ground mace into the flour mixture.

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