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Raspberry muffins
Nb persons: 0
Yield: 1 muffin per serving
Preparation time:
Total time:
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1 spray(s) cooking spray | |
1 1/2 cup(s) | whole grain wheat flour |
4 Tbsp | reduced-calorie margarine, softened |
2 oz | ready to eat crisp rice cereal, divided (about 2 cups) |
1 1/2 cup(s) | raspberries, divided |
2/3 cup(s) | unpacked brown sugar, divided |
2 large | egg, (s), lightly beaten |
2/3 cup(s) | buttermilk |
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.
Notes
For a unique flavor boost, stir 1/4 teaspoon of ground mace into the flour mixture.
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