Whole grain wheat flour
4 Tbsp, softened
Ready to eat crisp rice cereal
2 oz, divided (about 2 cups)
1½ cup(s), divided
Unpacked brown sugar
⅔ cup(s), divided
2 large egg(s), lightly beaten
- 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.
- 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.